蒙氏肠球菌降解赤霉酸条件的优化  

Optimization of degradation condition for gibberellic acid by Enterococcus mundtii

作　　者：吴双[1] 唐洁[1] 迟原龙[1] 贾冬英[1] 黄灏[2] 姚开[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]成都大学师范学院,成都610106

出　　处：《食品科技》2013年第2期2-5,12,共5页Food Science and Technology

基　　金：国家自然科学基金项目(21072137);成都市科技攻关项目(11DXYB208NC)

摘　　要：以前期驯化的对赤霉酸具有较高耐受性和较强降解能力的蒙氏肠球菌为研究对象,考察了环境因子对该菌株降解赤霉酸效果的影响,采用Plackett-Burman试验设计和响应面法对菌株降解赤霉酸的条件进行了优化,并分析了不同环境因子的交互作用影响。结果表明,环境因子对蒙氏肠球菌降解赤霉酸的效果具有较大影响,其中赤霉酸浓度、培养基装液量及培养温度是其主要影响因素;优化条件下蒙氏肠球菌对赤霉酸的降解率可达73.19%,较之优化前提高了17.61%。建立的响应面模型可以较准确地预测不同环境条件下该菌株降解赤霉酸的效果。Enterococcus mundtii with high tolerance and degradation ability to gibberellic acid（GA 3） was used as objective strain in this study.Effects of environmental factors on GA 3 degradation were studied,and the optimized degradation condition for GA 3 by Enterococcus mundtii was obtained by using Plackett-Burman design and response surface methodology.Furthermore,synergistic effects of different environmental factors on GA 3 degradation were investigated.It was indicated that environmental factors showed great influences on GA 3 degradation,and loaded liquid volume,GA 3 concentration and incubation temperature were the main influence factors.In addition,the degradation ratio of GA 3 by Enterococcus mundtii reached 73.19% under the optimized degradation condition,increased by 17.61% than before.The built response surface model can fit well with degradation effects of GA 3 by Enterococcus mundtii under different environmental conditions.

关 键 词：赤霉酸 生物降解 蒙氏肠球菌 优化条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]