琥珀酸放线杆菌发酵产琥珀酸的优化  

Optimizing the Conditions of Succinate Fermentatation by Actinobacillus Succinogenes

作　　者：周彬[1] 华渤文[1] 周胜德[1] 赵锦芳[1] 王金华[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《食品与发酵科技》2012年第3期18-21,37,共5页Food and Fermentation Science & Technology

基　　金：湖北省教育厅湖北工业大学高层次人才启动基金;2011

摘　　要：本文通过响应曲面法(RSM)达到优化琥珀酸放线杆菌培养基组分的目的。进行单因素实验确定显著因素后,采用响应面法优化琥珀酸放线杆菌CGMCC1593的发酵培养条件。利用Design-Expert软件对优化结果进行回归分析。单因素实验确定葡萄糖浓度为40g/L,酵母粉浓度为20g/L,温度为37.3℃,pH为7.5,相应面法优化得到葡萄糖浓度,酵母膏浓度,温度,pH,分别为39.1g/L,20.5g/L,37.3℃,7.6,,在此条件下琥珀酸的产量达到37.2g/L,比优化前提高了10.1g/L,与模型预测的37.4g/L基本吻合,葡萄糖和pH交互作用不明显(P>0.05),葡萄糖、酵母粉和pH的交互作用均显著(P<0.05)。通过相应面法优化琥珀酸发酵生产后产量比优化前的27.1g/L提高了37.5%。Response surface methodology （RSM） was used to optimize the fermentation condition of ActinobaciUus Succinogenes.Based on confirming significant factors through single factor experiment, the fermentation medium of Actinobacillus succinogenes CGMCCI593 was optimized by response metheod and the quadratic regression analysis was conducted on the optimized results by using Design-Expert software. It was confirmed through single factor experiment that the carbon source glucose was 40g/L, nitrogen source yeast extract was 20g/L, temperature was 37℃ and the pH was 7.5. The optimum results of 4 signifcant factors of glucose , yeast extract, temperature and pH obtained through optimization by response surface method were 39.1g/L, 20.5g/L, 37.3℃, 7.6 resp. Under this condition, the output of succinate was up to 37.2/L, increasing by 10.1g/L than that before optimization and basically according with the model predication value of 37.4g/L. The interaction between glucose and pHt was not significant （P〉0.05） and that between glucose, yeast extract and pH were significant （P〈0.05）. The output of succinate after the fermentation medium of A. succinogenes was optimized by response surface method was enhanced by 37.5% than that before optimization.

关 键 词：琥珀酸放线杆菌 琥珀酸 相应面优化 

分 类 号：TQ921.7[轻工技术与工程—发酵工程]