响应面法对产甘露醇发酵乳杆菌发酵条件的优化  

Optimization of Fermentation Conditions for Producing Mannitol in Lactobacillus fermentation by Response Surface Methodology

作　　者：徐春泽[1] 王泽南[1] 占子奇[1] 苟林[1] 蒋艳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《现代食品科技》2012年第2期168-171,194,共5页Modern Food Science and Technology

基　　金：安徽省教育厅重点项目(Kj2010A276)

摘　　要：为提高发酵乳杆菌(Lactobacillus fermentation)LS33发酵产甘露醇的产率,对其发酵条件进行了研究。在单因素试验结果的基础上,采用响应面法进行试验设计,利用Design Expert 7.0软件建立果糖质量浓度、初始pH和温度的二次回归模型。确定LS33发酵产甘露醇的最佳参数为:果糖质量浓度75 g/L、初始pH 6.9、温度42℃、接种量10%、摇床转速120 r/min。此条件下甘露醇产率为53.66%,较优化前(45.12%)提高了18.93%。In order to increase the mannitol productivity of （Lactobacillus fermentation） LS33, the fermentation conditions of LS33 were researched. Response surface methodology was used to design experiment on the basis of single factor experiment results, a quadratic regression model of fi＇uctose concentration, initial pH value and temperature was established by Design Expert 7.0. The optimal fermentation conditions were determined as follows： fructose concentration 75 g/L, initial pH value 6.9, temperature 42℃, inoculums size 10% and shaker speed 120 r/min, undert these conditions, the mannitol productivity was 53.66%, increased by 18.93% than before （45.12%）.

关 键 词：甘露醇 发酵乳杆菌 响应面法 

分 类 号：TQ923[轻工技术与工程—发酵工程]