枯草芽孢杆菌产蛋白酶发酵培养基的优化  

Optimization of fermentation medium for protease production by Bacillus subtilis

作　　者：张士伟[1] 黄建飞[1] 罗立新[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《中国酿造》2013年第2期20-24,共5页China Brewing

基　　金：国家自然科学基金项目(31271924)

摘　　要：在摇瓶发酵条件下,利用响应面法优化枯草芽孢杆菌BS3菌株产蛋白酶的培养基,在单因素实验的基础上,采用Plackett-Bur-man实验设计(PB)对影响枯草芽孢杆菌BS3产蛋白酶的培养基组分进行了筛选,确定主要影响因子为玉米浆、氯化铵和玉米淀粉。然后通过最陡爬坡实验、中心组合实验设计和响应面分析法,确定了主要的影响因子及其浓度。优化后的培养基组成为:玉米淀粉1.586g/100g,玉米浆3.170/100g,氯化铵1.998/100g,其他组分维持低添加量,在此培养基条件下,活菌数为12.640×109cfu/g,蛋白酶活为162.309U/g。By shake flask fermentation, the fermentation medium for the production of protease by Bacillus subtilis BS3 was optimized by response surface method. Based on single factor experiments, Plackett-Burrnan experiment（PB） was used to analyze the effects of medium components on pro- tease production. The main impact factors were determined as corn steep liquor, ammonium chloride and corn starch. Subsequently, in order to define the optimal composition of the fermentation medium, the three factors were further optimized using steepest ascent experiment, central composite de- sign and response surface analysis. The optimized medium was as follows： corn steep liquor 1.586g/100g, corn starch 3.170g/100g, ammonium chlo- ride 1.998 g/100g, and other components which were added at a low level. With the optimized medium, the viable count and protease activity were 12.640× 109cFufg and 162.309u/g, respectively.

关 键 词：响应面 枯草芽孢杆菌 蛋白酶 培养基 

分 类 号：TS201.3[轻工技术与工程—食品科学]