响应面法优化黄原胶发酵生产培养基  

Optimizing fermentation medium of xanthan gum by response surface method

作　　者：严伟[1] 李群良[1] 杨克迪[1] 龙云飞[1] 文衍宣[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《应用化工》2012年第8期1349-1352,1357,共5页Applied Chemical Industry

基　　金：黄单胞菌发酵蔗糖生产黄原胶技术开发(BB040132);广西研究生创新项目(GXU11T32533)

摘　　要：通过单因素实验确定了黄原胶发酵生产培养基的主要成分,采用Box-Behnken Design响应面法确定了培养基各成分浓度:蔗糖浓度为4.66%,黄豆粉浓度为0.50%,碳酸钙浓度为0.33%时,发酵液中黄原胶浓度达到2.18%,黄原胶产量比优化前提高了80.16%。Xanthan gum, a heteropolysaccharide produced by Xanthomonas campasteris, is widely used in food and oil industries. The main components of the medium were determined by single-factor experiment, and their concentrations were determined by response surface method of Box-Behnken Design. The results showed that under the condition of 4.66% sucrose,0.5% bean flour,0.33% calcium carbonate concentration,xanthan gum concentration reached 2.18% ,increased by 80.16% compared to the control.

关 键 词：黄原胶 野油菜黄单胞菌野油菜致病变种8004 响应面法 

分 类 号：TQ9[化学工程]