琼脂糖酶产生菌Brevundimonas sp.发酵条件探讨  

Fermentation Conditions of Strain Brevundimonas sp. Producing Agarase

作　　者：赵蓉蓉[1] 陈雪婷[1] 桑卫国[1] 章宗铭[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《宁波大学学报（理工版）》2014年第1期13-17,共5页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：国家自然科学基金(40776077);农业部水产种质资源与养殖生态重点开放实验室科研项目(KFT2006.2)

摘　　要：为研究微生物发酵法获取高产量、高活性的琼脂糖酶,以海洋细菌Brevundimonas sp.为实验菌株,首先采用单因子分析法对发酵条件进行初步研究,然后用部分析因试验设计方法选出2个显著因子热休克时间和发酵时间,用中心组合设计方法进行试验设计及其发酵条件优化,最后建立二次响应面回归模型.从该模型可获得适宜发酵条件:接种量1.5%,热休克时间31s,初始pH 7.5,摇床转速120r·min-1,发酵时间28.4 h,发酵温度23.5℃.发酵条件优化后可产最大酶活502.2U·mL-1,产酶活力较优化前提高了35%.To obtain high yields and high activeness of agarase, marine bacteria strain Brevundimonas sp. agarase-producing is selected to study the optimal fermentation conditions. Using single factor analysis of the fermentation conditions for a preliminary study, fractional factorial design is used to select two significant factors of heat shock time and fermentation time, the central composite design is adopted in experimental design and optimization of the fermentation conditions. Then quadratic response surface regression model is established. The optimal fermentation condition is obtained from the following model： Inoculation of 1.5%; heat shock time 31 s; initial pH 7.5; rotation speed 120 r·min^-1; fermentation time 28.4 h; fermentation temperature 23.5 ℃. The highest activity of agarase is 502.2 U·mL^-1 under the optimal fermentation conditions, which is 1.35 times as high as that under the original conditions. This study is expected to provide some technical guidance for future application of the microbial strain in commercialization of the agarase.

关 键 词：琼脂糖酶 单因子 中心组合 响应面 

分 类 号：Q815[生物学—生物工程]