适合乳果糖生产的菌株K．lactisK1-16-7产β-半乳糖苷酶发酵条件的优化  

Optimization fermentation medium of K.lactisK1-16-7 for lactulose production

作　　者：张萃荟[1] 杨瑞金[2] 张文斌[2] 刘芳[2] 费颖[2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,无锡214122 [2]江南大学食品学院,无锡214122

出　　处：《食品科技》2008年第7期6-10,共5页Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)项目(2006AA10Z336)

摘　　要：在摇瓶发酵条件下,采用Plackett-Burman设计法和响应面分析法对K.lactisK1-16-7菌株的培养基配方进行优化,确定了影响K1-16-7菌株产酶的5个重要因子依次为酵母膏、蛋白胨F403、乳糖、MgSO4和KH2PO4,对这5个因子进行最陡爬坡试验,通过响应面分析法确定了主要影响因子的最佳条件。优化后的培养基配方为酵母膏10.7g/L、蛋白胨F4039.4g/L、乳糖12.1g/L、MgSO45.6g/L、KH2PO44.7g/L,优化后β-半乳糖苷酶的产量达147.6U/g,比优化前提高了88.7%。Plackett-Burman design and response surface analysis were used to optimize the fermentation medium of K.lactisK1-16-7. Based on the results of Plackett-Burman design, important factors affecting the yield of β-galactosidase were yeast extract, peptone F403, lactose, MgSO4 and KH2PO4. Then, The five factors were further optimized using response surface analysis. The optimizated fermentation medium was yeast extract 10.7 g/L, peptone F403 9.4 g/L, lactose 12.1 g/L, MgSO4 5.6 g/L, KH2PO4 4.7 g/L. After the optimization, the yield of β-galactosidase was increased 88.7%, reached 147.6 U/g.

关 键 词：乳酸克鲁维酵母 Β-半乳糖苷酶 乳果糖 Plackett—Burman 响应面分析法 

分 类 号：TS201.3[轻工技术与工程—食品科学]