利用菠萝酒合成细菌纤维素的发酵培养基优化  

Optimization of Fermentation Medium for Bacterial Cellulose Synthesized from Pineapple Wine

作　　者：李艳[1] 张俊娜[1] 李志西[1] 史亚歌[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2013年第7期84-89,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：中央高校基本科研业务费专项(QN2009072)

摘　　要：为了提高菠萝酒醪生产细菌纤维素的产量,运用Plackett-Burman试验设计法对7个相关影响因素的效应进行评价,筛选出有显著效应的3个因素:MgSO4、FeSO4和无水乙醇,然后采用Box-Behnken的中心组合试验设计和响应面分析方法(RSM)确定上述3个因素的最佳含量。经优化后的发酵培养基为:酵母膏7g/L,K2HPO40.5g/L,MgSO420g/L,FeSO40.6g/L,ZnSO43g/L,柠檬酸0.3g/L,无水乙醇9.4mL/L。在此优化培养基条件下,菌株M438发酵生产细菌纤维素湿膜平均产量为376.8g/L,是优化前的3倍。可见,Plackett-Burman试验和响应面分析相结合的试验方法用于优化发酵培养基科学且有效。In order to improve the yield of bacterial cellulose （BC） synthesized from pineapple wine mash, Plackett-Burman design was employed to evaluate seven variables which were relevant to BC production. Three statistically significant parameters including MgSO4 , FeSO4 , and ethanol were se- lected. The optimized levels of three variables were defined by Box-Behnken design and response surface methodology （RSM）. The optimum fermentation medium of pineapple wine mash contained yeast extract 7 g/L, KeHPO4 0.5 g/L, MgSO4 20 g/L, FeSO4 0.6 g/L, ZnSO4 3 g/L, citric acid 0.3 g/L, ethanol 9.4 mL/L. The BC yield under this optimum fermentation medium was 376.8 g/L, which was as three times as that under the original fermentation medium. The results indicated that the method of Plackett-Burman design combined with response surface methodology used for optimization of fer- mentation medium was scientific and accurate.

关 键 词：细菌纤维素 菠萝酒醪 培养基优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]