Bacillus sp. fmbJ224发酵产新型抗菌肽发酵条件的优化研究  

The Fermentation Conditions Optimization for the Novel Antimicrobial Peptide by Bacillus sp. fmbJ224

作　　者：沈娟[1] 陆兆新[1] 别小妹[1] 吕凤霞[1] 

机构地区：[1]南京农业大学食品科技学院

出　　处：《食品与发酵工业》2010年第2期123-127,共5页Food and Fermentation Industries

基　　金：江苏省高新技术资助项目(BG2003311)

摘　　要：采用响应面方法对Bacillussp.fmbJ224发酵产新型抗菌肽发酵条件进行了优化。首先采用Plackett-Burman设计(Plackett-Burman Design,PB)法,对影响Bacillus sp.fmbJ224产抗菌肽的6个发酵外部条件进行了筛选。结果表明:影响深层该菌发酵产抗菌肽的主要因子为温度、装液量、发酵时间。在此基础上,然后用Box-Boken设计及响应面分析法确定关键因子的最佳水平及交互作用。通过对二次多项回归方程求解得知,在上述自变量分别为温度33.08℃,装液量为71.93ml,发酵时间为43.45h时抗菌肽的含量提高了199.19μg/mL。In this study, the response surface methodology （ RSM） was used to optimize the fermentation conditions for the novel antimicrobial peptide by Bacillus sp. fmbJ224. First, Plackett-Burman design was undertaken to evaluate the effects of the six factors. By the statistical regression analysis, the significant factors affecting the antimicrobial peptide in fermentation by Bacillus sp. fmbJ224 were determined as follows： temperature, broth eontent, fer- mentation time. In the seeond phase of the optimization process, a response surface methodology （RSM） was employed to optimize the proeess variables of the above critical internal factors. Result showed that the optimal concentration of the variables were determined as： temperature 33. 08℃ , broth eontent 71. 93 mL, fermentation time 43.45h. The content of the antimierobial peptide was increased by 199.19 μg/mL. The experimental data under various conditions have validated the theoretical values.

关 键 词：BACILLUS sp.fmbJ224 新型抗菌肽 Plackett—Burman设计 响应曲面法(RSM) Box—Boken设计 

分 类 号：TQ929[轻工技术与工程—发酵工程]