多聚谷氨酸发酵的响应面法优化  

Culture Medium Optimization for Poly Glutamine Production by Response Surface Analysis

作　　者：王辉[1] 董超[2] 史延茂[2] 马跃华[2] 张聪莎[2] 杨明[3] 

机构地区：[1]河北工业大学化工学院生物工程系,天津300130 [2]河北省科学院生物研究所,河北石家庄050081 [3]石药集团维生药业有限公司,河北石家庄050035

出　　处：《食品研究与开发》2011年第12期150-155,共6页Food Research and Development

摘　　要：以一株纳豆芽孢杆菌进行多聚谷氨酸发酵,采用Plackett-Burman法对发酵工艺进行评价,得出培养基配方对多聚谷氨酸的产量有显著影响的因子包括:葡萄糖、豆饼粉、谷氨酸钠,然后用响应面法对这几个因素进行优化,所得的最佳培养基配方为:葡萄糖8%,豆饼粉3.2%,谷氨酸钠4.8%,MgSO.43H2O0.06%,CaCl20.06%,K2HPO.43H2O0.39%,KH2PO4 0.3%,灭菌前pH 7.5,PGA产量由原来的15.4 g/L提高到26.2 g/L。To optimize the fermentation conditions for poly glutamine by Bacillus subtilis Natto with response surface methodology.Firstly,Plackett-Burman design was used to evaluate the effects of related factors on poly glutamine.It was found that glucose concentration is the most significant positive,followed by concentrations of soybean power and glutamate.And then,the concentrations of glucose,soybean power and glutamate were further optimized using response surface analysis.Results revealed that the optimal medium constituents are as follows： glucose 8 %,soybean power 3.2 %,glutamate 4.8 %.MgSO4·3H2O 0.06 %,CaCl2 0.06 %,K2HPO4·3H2O 0.39 %,KH2PO4 0.3 %,pH 7.5（before sterilization）.The optimize conditions allow poly-glutamine production to increase from 15.4 g/L to 26.2 g/L.

关 键 词：纳豆芽孢杆菌 PLACKETT-BURMAN设计 响应面分析法 多聚谷氨酸 

分 类 号：TQ922.1[轻工技术与工程—发酵工程]