正交实验设计优化茁霉多糖发酵工艺  

Optimization of fermentation process for production of pullulan from Aureobasidium pullulans by orthogonal experimental design

作　　者：刘杰[1] 苏安祥[1] 冯印[1] 王玉华[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品科技》2011年第10期2-6,共5页Food Science and Technology

基　　金：吉林省科技厅科技支撑计划项目(20080251)

摘　　要：采用正交实验设计方法对出芽短梗霉(Aureobasidium pullulans)生产茁霉多糖的发酵工艺进行了优化。首先,采用单因素实验确定生产影响茁霉多糖产量的培养基组成成分和发酵条件,然后进行培养基正交实验,得到最优的培养基组合,并用此培养基进行发酵条件的正交实验,获得生产茁霉多糖最优的发酵条件。最优的培养基组成为:蔗糖100g/L、玉米浆3g/L、K2HPO42g/L和NH4NO30.4g/L,最优的发酵工艺为:初始pH6.0、装液量10%、接种量3%、种龄72h、发酵时间6d、摇床转速180r/min、发酵温度29℃。优化发酵工艺条件下茁霉多糖的产量为34.98g/L。Fermentation process for production of pullulan in Aureobasidium pullulans was optimized by orthogonal design.First,the medium composition and fermentation conditions of high yield production were determined with single factor experiments.Second,the optimal culture medium and fermentation conditions were obtained through orthogonal test.The optimal medium composition：sucrose 100 g/L,corn steep liquor 3.0 g/L,K2HPO4 2.0 g/L and NH4NO3 0.4 g/L.The optimal fermentation conditions：initial pH 6.0,liquid volume 10 %,inoculum 3%,seed age 72 h,fermentation time 6 d,shaking speed 180 r/min,fermentation temperature 29 ℃.The yiel of pullulan in Aureobasidium pullulans is 34.98 g/L under the optimized fermentation process.

关 键 词：出芽短梗霉 茁霉多糖 正交实验设计 发酵工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学]