产2-酮基-D-葡萄糖酸菌Serratia sp. BK-98的分离及其培养条件优化  

Optimization of culture conditions for producing 2-keto-D-gluconic acid by an isolated strain of Serratia sp. BK-98

作　　者：张炜[1] 谢志鹏[1] 张建国[1] 

机构地区：[1]浙江大学生物化学研究所,浙江杭州310058

出　　处：《食品工业科技》2011年第10期264-267,372,共5页Science and Technology of Food Industry

摘　　要：从土壤中分离得到一株2-酮基-D-葡萄糖酸(2-KDG)产生菌,综合16S rDNA序列和系统进化分析确定该菌属于沙雷氏菌属(Serratia),命名为Serratia sp. BK-98。采用Plackett-Burman(PB)实验设计,从影响2-酮基-D-葡萄糖酸生物合成条件的14个因素中筛选出具有显著效应的3个因子:装液量、发酵时间和初始pH。在此基础上通过中心组合设计实验(central composite design,CCD)和响应面分析(response surface methodology,RSM)确定了装液量、发酵时间和初始pH的最适值分别为6.6mL、57.9h和5.0。在优化条件下,2-KDG的100mL摇瓶发酵产量达到了187.8g/L,100L发酵罐产量达到了192.2g/L,分别较优化前提高了142.6%和148.3%,这两个实验结果均与模型的预测值191.4g/L非常接近。A strain capable of producing 2-keto-D-gluconic acid （2-KDG） was isolated from soil. The phylogenetic analysis based on 16S rDNA suggested the isolate was assigned to genus Serratia and named Serratia sp. BK-98. Medium loading volume,fermentation time and initial pH were found to be most significant factors affecting 2-KDG production using Plackett-Burman （PB） design and their values were optimized to be 6.6mL in a 100mL Erlenmeyer flask of medium loading volume,57.9h of fermentation time and 5.0 of initial pH respectively with response surface methodology （RSM） based on central composite design （CCD）. Under the optimized fermentation conditions,2-KDG production in a 100mL Erlenmeyer flask and in a 100L fermenter reached 187.8g/L and 192.2g/L respectively,142.6% and 148.3% increase respectively as compared with the pre-optimized conditions. A close agreement with the predicted value of 191.4g/L indicated that the proposed relationship model between the impact factors and 2-KDG production was very practical.

关 键 词：培养条件 2-酮基-D-葡萄糖酸 优化 响应面法 SERRATIA sp.BK-98 

分 类 号：TS201.3[轻工技术与工程—食品科学]