响应面法优化Burkholderia sp.SYBC LIP-Y发酵产低温脂肪酶条件的研究  

Optimization of fermentation conditions for a cold-adapted lipase produced by Burkholderia sp.SYBC LIP-Y using response surface methodology

作　　者：苑博华[1] 蔡宇杰[1] 廖祥儒[1] 郝之奎[1] 刘家扬[1] 张大兵[2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,无锡214122 [2]江苏汉邦科技有限公司,淮安223001

出　　处：《工业微生物》2011年第4期21-25,共5页Industrial Microbiology

基　　金：长江学者和创新团队发展计划资助(No:IRT0532)

摘　　要：用响应面法对Burkholderia sp.SYBC LIP-Y液体发酵产低温脂肪酶的发酵条件进行了快速优化。首先利用Plackett-Burman设计对影响其产酶相关因素进行评估并筛选出具有显著效应的三个因素:牛肉膏,橄榄油,Triton X-100;用最陡爬坡路径逼近最大产酶区域后,利用响应面中心组合设计对显著因素进行优化,确定出牛肉膏,橄榄油,Triton X-100的最佳浓度分别为:牛肉膏31.8g/L、橄榄油21mL/L、Triton X-100 36.55mL/L,优化后脂肪酶的酶活达到61.52U/mL,是优化前的2.62倍。Response Surface Methodology（ RSM） was used to optimize immersion fermentation conditions for cold-adapted lipase production by Burkholderia sp. SYt3C LIP-Y. Through Plackett-Burman design some process factors of lipase production were evaluated and three factors with prominent effects on lipase production were picked out, which were beef extract, olive, and Triton X-100 respectively. The path of steepest ascent was used to approach the optimal region of lipase production subsequently. Then, the optimal combined concentration for maximum enzyme activity were further optimized by response surface methodology and determined as follows： beef extract 31.8 g/L, olive 21 mL/L, and Triton X-100 36.55 mL/L. The lipase activity reached 61.52 U/mL, which was 2.62 folds of that before optimization.

关 键 词：低温脂肪酶 响应面法 优化 

分 类 号：TQ925.6[轻工技术与工程—发酵工程]