产细菌素干酪乳杆菌发酵培养基的响应面法优化  

OPTIMIZATION OF FERMENTATION MEDIUM OF BACTERIOCIN-PRODUCING LACTOBACILLUS CASEI BY RESPONSE SURFACE METHODOLOGY

作　　者：李俊霞[1] 罗宇[1] 田鹏飞[1] 李瑾[1] 张慧茹[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2010年第3期45-49,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用响应面法对培养基的10个组分和起始pH值共11个因素进行优化.通过Plackett-Burman试验(PB试验)从11个因素中筛选出主要影响因子,再利用中心组合设计确定主要影响因子的最佳浓度,并对主要影响因子间的交互作用进行研究与探讨.经过PB试验确定蛋白胨、葡萄糖、乙酸钠、吐温80和柠檬酸三铵为主要影响因子;中心组合试验确定主要影响因子的最佳水平,分别为蛋白胨19.67 g/L、葡萄糖35.01 g/L、乙酸钠9.24 g/L、吐温80 0.41mL/L、柠檬酸三铵1.37 g/L.The response surface methodology was used to optimize 11 factors（including 10 components and the initial pH value） of a fermentation medium of bacteriocin-producing lactobacillus casei.In the first step,Plackett-Burman experiment（PB experiment） was used to screen out the main affecting factors from the 11 factors;then,center composite design was used to determine the optimal concentrations of the main affecting factors;finally,the article investigated the interaction among the main affecting factors.According to the PB experiment,the main affecting factors included peptone,glucose,CH3COONa,Tween-80 and （NH4）3C6H5O7;and the central composite design determined the optimal concentrations of the main affecting factors as follows： peptone 19.76 g/L,glucose 35.01 g/L,CH3COONa 9.24 g/L,Tween-80 0.41 mL/L and（NH4）3C6H5O7 1.37 g/L.

关 键 词：PLACKETT-BURMAN设计 中心组合设计 响应面法 优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]