海洋酵母菌Rhodotorula benthica OY92产γ-氨基丁酸发酵条件优化  

Optimization of the production of γ-amino butyric acid by marine Rhodotorula benthica OY92 with response surface methodology

作　　者：刘姝[1] 房耀维[1] 吕明生[1] 焦豫良[1] 闫晨[1] 高家盼 高于卜 王淑军[1] 

机构地区：[1]淮海工学院海洋学院

出　　处：《食品与发酵工业》2013年第10期101-106,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(No.2011AA09070302);江苏省高校自然科学研究计划项目(No.13KJB550003);江苏省高校自然科学研究计划项目(No.10KJB550002);中央财政支持地方高校发展专项资金(No.CXTD13);江苏省高等学校大学生实践创新训练计划(No.2012JSSPITP2637)资助

摘　　要：采用响应曲面法对海洋酵母菌株Rhodotorula benthica OY92摇瓶发酵产γ-氨基丁酸的发酵条件进行了优化。在单次单因子试验研究的基础上,利用Plaekett-Burman(PB)设计对发酵条件中相关影响因素的效应进行评价,表明MgSO4·7H2O、NaCl和起始pH显著影响γ-氨基丁酸发酵水平;采用3因素3水平Box-Behnken试验设计优化MgSO4·7H2O、NaCl浓度和起始pH,建立发酵培养基及发酵条件的二次多项式方程,预测获得在MgSO4·7H2O 1.21 g/L,NaCl 4.79 g/L,起始pH 5.75时发酵水平最高。经实验验证,预测值与验证试验平均值接近,在此条件下,γ-氨基丁酸发酵水平由优化前7.39 g/L提高到13.89 g/L。Response surface methodology （RSM） was employed to enhance the production of γ-amino butyric acid by marine strain Rhodotorula benthica OY92. A significant influence of MgSO4· 7H20, NaCl, and initial pH on γ-amino butyric acid production was noted with Plackett-Burman design. Then, a three-level Box-Behnken design was employed to optimize the medium composition and culture conditions for the production of the γ-amino butyric acid in shake-flask. Using this methodology, the quadratic regression model of producing γ-amino butyric acid was built and the optimal combinations of media constituents and culture conditions for maximum γ-amino butyric acid production were determined as MgSO4 · 7H2O 1.21g/L, NaC1 4.79 g/L, and initial pH 5.75. γ-amino butyric acid production obtained experimentally was coincident with the predicted value and the model was proven to be adequate. The enhancement of γ-amino butyric acid from 7.39 g/L to 13.89g/L was achieved with the optimization procedure.

关 键 词：月γ-氨基丁酸 海洋酵母 RHODOTORULA benthica OY92 响应面优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]