二次正交旋转组合设计优化罗伊乳杆菌发酵培养基  被引量:7

Optimization of Fermentation Medium for Lactobacillus reuteri by Quadratic Orthogonal Rotation Combination Design

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作  者:朱战波[1] 刘宇[1] 贾永全[1] 张军[1] 崔玉东[2] 

机构地区:[1]黑龙江八一农垦大学动物科技学院,大庆163319 [2]黑龙江八一农垦大学生命科技学院,大庆163319

出  处:《中国生物制品学杂志》2008年第6期527-530,共4页Chinese Journal of Biologicals

基  金:黑龙江省农垦总局科技计划课题(HNKXIV-08-03-06);龙江省科技厅国际科技合作项目(WB06B06)

摘  要:目的优化猪源罗伊乳杆菌的发酵培养基4个组分的配比。方法应用SASV8.0统计分析软件中的二次正交旋转组合设计方案进行试验设计,并通过响应面法分析各因素对响应值的效应关系。结果优化后培养基各组分比例为:大豆蛋白胨5%,葡萄糖1%,酵母浸粉1.7%,低聚糖0.3%。应用此配比进行了3次重复发酵试验,A620的平均值为1.073,与预测值(1.092)基本相符。结论二次正交旋转组合设计结合响应面法可用于发酵培养基组分的优化和分析。Objective To optimize the formula of four ingredients of fermentation medium for Lactobacillus reuteri from swine origin. Methods Design the test by using the Quadratic Orthogonal Rotation Combination Design in SAS V8. 0 software. Analyze the effect of various factors on response value by response surface methodology. Results The ingredients of fermentation medium was optimized as follows: 5% soybean peptone, 1% glucose, 1.7% yeast extract powder and 0. 3% olignsaccharide. Perform 3 fermentation tests by using the optimized medium, and the result showed that the mean A620 value of bacterial liquid was 1. 073, which was basically consistent with that of predictive value ( 1. 092 ). Conclusion Quadratic Orthogonal Rotation Combination Design was suitable for the optimization of ingredients of fermentation medium.

关 键 词:罗伊乳杆菌 发酵培养基 二次正交旋转组合设计 响应面法 

分 类 号:R378.2[医药卫生—病原生物学] Q93-335[医药卫生—基础医学]

 

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