响应面法优化保加利亚乳杆菌发酵米胚芽培养基  

Medium optimization of GABA production by response surface analysis

作　　者：张丽芳[1] 翟玮玮[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《食品工业科技》2013年第18期284-287,共4页Science and Technology of Food Industry

基　　金：淮安市科技局科研项目(SN1152)

摘　　要：采用响应面法优化保加利亚乳杆菌发酵米胚芽培养基。首先通过两水平设计的Plackett-Burman实验分析8种因素对γ-氨基丁酸(γ-aminobutyric acid,GABA)产量的影响,确定培养基中玉米浆干粉、玉米淀粉、菊粉对发酵液中GABA含量影响最显著(p<0.05)。然后通过响应面分析得到的最佳回归方程确定了培养基最佳配比:玉米浆干粉1.3%,玉米淀粉1.8%,菊粉1.2%,在此条件下发酵液中GABA含量为3.15g/L。Response surface method was used to optimize Lb. bulgaricus of medium rice germ. In the first step, two level factorial design of Plackett-Burman was used to evaluate the influence of eight related factors for content of γ-aminobutyric acid. The results showed that the effects of corn steep powder,corn starch,inulin on the activities content of γ-aminobutyriccellulase were significant（p〈0.05）. In the follow step,the optimal conditions of the three factors were assessed by the response surface. The best ratio of culture medium was corn steep powderl.3%,corn starch1.8%,inulin 1.2%. Under these conditions,the GABA content in fermentation liquid was 3.15g/L.

关 键 词：大米胚芽 Γ-氨基丁酸 响应面 培养基 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]