响应面法优化芽孢杆菌产脂肪酶发酵条件  

Optimization of lipase formentation conditions of Bacillus T3-4 by response surface method

作　　者：张蕾[1] 黎继烈[1] 蒋丽娟[1] 

机构地区：[1]中南林业科技大学森林植物实验教学示范中心,湖南长沙410004

出　　处：《中南林业科技大学学报》2010年第9期126-131,共6页Journal of Central South University of Forestry & Technology

基　　金：中南林业科技大学大学生创新项目(2008-7D-GSX);国家林业局"948"项目(2010-4-22)

摘　　要：通过单因素试验、Plackett-Burrman设计及响应面法对芽孢杆菌T3—4的产脂肪酶条件进行优化。确定最适C、N源分别为麦芽糖、蛋白胨+硫酸铵,碳氮比为1∶3。其最适产酶条件为:七水硫酸镁0.05%,蓖麻油1.5%,蛋白胨0.75%,磷酸氢二钾0.1%,麦芽糖0.5%,硫酸铵0.3%,pH值6.5,接种量10%。在此条件下,发酵脂肪酶活力可达805.836 U/mL。Single-factor tests,Plackett-Burrman design and response surface method were used to rapidly optimize the lipase production conditions of Bacillus T3-4.The optimal C,N sources were maltose,peptone＋ammonium sulfate,respectively.The ratio of C to N was 1 ∶3.The optimal conditions for lipase production were as follows： magnesium sulfate was 0.05%,castor oil was 1.5%,peptone was 0.75%,potassium dihydrogen phosphate was 0.1%,maltose was 0.5%,ammonium sulfate was 0.3%,pH 6.5,inoculum size was 10%.Under these conditions,lipase activity reached to 805.836 U/mL.

关 键 词：芽孢杆菌 脂肪酶 响应面法 

分 类 号：TS201.25[轻工技术与工程—食品科学]