响应面法优化Bacillus subtilis XH-13_UV3-8产葡萄糖-1-磷酸的发酵条件  

Optimization of fermentation condition of Glucose-1-phosphate production by Bacillus subtilis XH-13_UV3-8 with response surface methodology

作　　者：史军花[1] 许向华[1] 赵国罡[2] 郑鸿雁[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林大学农业与生物工程学院,吉林长春130022

出　　处：《食品工业科技》2011年第8期176-179,184,共5页Science and Technology of Food Industry

基　　金：吉林农业大学青年启动基金项目(2009371)

摘　　要：应用响应面法对Bacillus subtilis XH-13_UV3-8生产葡萄糖-1-磷酸的发酵条件进行了优化。首先采用Plackett-Burman设计法对12个相关影响因素的效应进行评价,筛选出了有显著正效应的酵母浸粉浓度和K2HPO4·3H2O浓度和有显著负效应的pH等3个因素;接着用最陡爬坡路径逼近最大响应区域;最后通过Box-Behnken设计法,利用Design-Expert软件进行二次回归分析,得到主要因素的最佳条件为:酵母浸粉0.8%、K2HPO4·3H2O0.7%和pH6.6,在此优化培养条件下,发酵液中葡萄糖-1-磷酸浓度从6.85mg/mL提高到8.56mg/mL。Response surface methodology was used to optimize the fermentation condition of glucose-1-phosphate（G-1-P）production by Bacillus subtilis XH-13_UV3-8.Firstly,a Plackett-Burman design was used to evaluate the influence of 12 related factors.Yeast extract powder and K2HPO4·3H2O influenced G-1-P production positively while pH did negatively.The path of steepest ascent was used to approach the optimal region of the fermentation condition subsequently.Box-Behnken design was used to optimize the three critical factors mentioned above,the optimum levels and the relationships among these factors were found out by quadratic regression model equation with Design-Expert statistic methods,the optimal levels of the variables were determined as follows：yeast extract powder 0.8%,K2HPO4·3H2O 0.7% and pH 6.6.The optimized condition allowed the G-1-P production to increased from 6.85mg/mL to 8.56mg/mL.

关 键 词：响应面分析法 枯草芽孢杆菌 Plackett-Burman法 葡萄糖-1-磷酸 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]