均匀设计优化节杆菌产β-呋喃果糖苷酶发酵培养基  

Optimization of Fermentation Medium for β-Fructofuranosidase Production from Arthrobacter sp.10138 Using Uniform Design

作　　者：代志凯[1,2] 唐嘉婕[2] 阮征[1,2] 印遇龙[1,2,3] 

机构地区：[1]食品科学与技术国家重点实验室南昌大学,江西南昌330047 [2]南昌大学生命科学与食品工程学院,江西南昌330031 [3]中国科学院亚热带农业生态研究所,湖南长沙410125

出　　处：《食品科学》2009年第19期218-222,共5页Food Science

基　　金：南昌大学"赣江学者奖励计划"项目;中国博士后科学基金一等资助项目(20080440166);食品科学与技术国家重点实验室探索项目(SKLF-TS-200817);江西省教育厅科技项目(GJJ09068)

摘　　要：采用均匀设计法,优化节杆菌发酵产β-呋喃果糖苷酶培养基。采用6因素10水平混合均匀设计表,综合考察蔗糖、牛肉膏、酵母膏、(NH4)2HPO4、KH2PO4、MgSO4.7H2O6种培养基成分对节杆菌发酵产β-呋喃果糖苷酶转移糖基酶活力的影响。通过二次多项式逐步回归得出最终培养基组成为:蔗糖5g/L、牛肉膏30g/L、酵母膏2g/L、(NH4)2HPO410g/L、KH2PO40.5g/L、MgSO4.7H2O0.2g/L,在此条件下回归方程的酶活力理论值为382.93U/ml,验证实验中酶活力为365.85U/ml,验证值与预测值之间吻合较好。A uniform design involving 30 experiments of 6 variables at 10 levels was applied to optimize the fermentation medium composition of Arthrobacter sp. 10138 for high activity of β-fructofuranosidase. The experimental data were analyzed by stepwise regression to obtain a quadratic polynomial regression model for predicting β-fructofuranosidase activity as a function of 6 variables. The optimal medium composition was as following： sucrose 5 g/L, beef extract 30 g/L, yeast extract 2 g/L, （NH4）2HPO4 10 g/L, KH2PO4 0.5 g/L and MgSO4 · 7H2O 0.2 g/L. Under these conditions, the predicted maximum β -fructofuranosidase activity was 382.92 U/ml, which was in close agreement with the actual experimental value of 365.85 U/ml.

关 键 词：Β-呋喃果糖苷酶 低聚乳果糖 均匀设计 培养基优化 

分 类 号：TS201.3[轻工技术与工程—食品科学] TQ929[轻工技术与工程—食品科学与工程]