利用响应面法优化γ-氨基丁酸液体发酵  

Optimization of liquid fermentation for γ-aminobutyric acid production using response surface methodology

作　　者：翟晓娜[1] 张晓杰[1] 殷丽君[1] 胡锦蓉[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2011年第12期43-47,共5页China Brewing

基　　金：国家科技支撑计划子课题(2009BADB9B05)

摘　　要：通过响应面分析的方法对γ-氨基丁酸(GABA)的发酵条件进行优化。在前期单因素试验的基础上,首先利用Plackett-Burman(PB)法筛选出对乳酸菌液体发酵产GABA的4个主要的影响因素:L-谷氨酸钠(L-MSG)、大豆蛋白胨、CaCl2和MnSO4.H2O。第二步用最陡爬坡路径逼近最大产量区域。最后由中心组合试验及响应面分析确定了主要影响因素的最佳条件。在优化条件下,GABA的产量为21.03g/L,比优化前的11.58g/L提高了81.61%。Response surface methodology （RSM） was applied to optimize fermentation conditions for γ-aminobutyric acid （GABA） production. On the basis of our previous single factor experiment, a Plackett-Burman design was used to evaluate the influence of related factors. The results showed that L-MSN, soya peptone, CaCl2 and MnSO4·H2O were the main affecting factors. The method of the steepest ascent was used to approximate maximum yield area. And with central composite design and response surface methodology of the 4 main factors, the optimal conditions were determined. Under the optimal conditions, the yield of GABA was 21.03g/L, which was increased by 81.61% compared to that before optimization.

关 键 词：γ-氨基丁酸(GABA) PLACKETT-BURMAN设计 响应面方法 优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]