响应面法优化产酸丙酸杆菌丙酸发酵条件的研究  

Optimization of fermentation conditions for the production of propionic acid by Propionibacterium acidipropionici using response surface methodology

作　　者：刘寅[1,2] 张永光[1] 张汝兵[1] 张帆[1] 秦博[1,2] 朱建航 

机构地区：[1]中国科学院青岛生物能源与过程研究所生物燃料重点实验室,山东青岛266101 [2]中国科学院研究生院,北京100049

出　　处：《食品工业科技》2010年第5期167-170,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2009AA02Z210);青岛市科技攻关计划(07-2-1-25-nsh)

摘　　要：采用Box-Behnken设计和响应面分析法(Response surface methodology,RSM),以产酸丙酸杆菌发酵甘油产丙酸的3个关键因素(培养温度、pH和接种量)为自变量,以丙酸产量为响应值,对上述因素的最佳水平范围进行了探讨与优化。实验结果表明,培养温度和pH对丙酸产量有显著性影响,并据此建立了相关的数学模型。得到的工艺参数的优选结果是:培养温度为29.75℃、pH为6.61、接种量为6.15%(v/v),丙酸产量最大预测值为17.96g/L。经过优化,丙酸产量提高了27.9%,实验值与预测值基本相符。Response surface methodology（RSM）based on a three-factor Box-Behnken design of experiments was used to optimize the propionic acid yield. The critical factors selected for the investigation were temperature,pH and inoculum size. The objectives of this work were to locate optimum levels of those process parameters,and to find out the interaction among them for enhancement of the propionic acid yield. The results showed that the effect of culture temperature and pH on the propionic acid yield were significant. The optimized parameters were temperature of 29.75℃,pH of 6.61,inoculum size of 6.15%（v/v）. Under those conditions,it was predicted that the highest yield of propionic acid was 17.96g/L. After optimization,the propionic acid yield increased by 27.9%,and the experimental data basically in line with the predicted values.

关 键 词：产酸丙酸杆菌 丙酸 BOX-BEHNKEN设计 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]