基于PB试验和响应面分析法对谷氨酸棒杆菌CN1021发酵培养基优化  

Optimization of fermentation medium of strain Corynebacterium glutamicum CN1021 based on Plackett-Burman and response surface method

作　　者：李志华[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2014年第2期23-27,共5页China Brewing

基　　金：国家高技术研究发展计划‘863计划’(2013AA102106)

摘　　要：通过Plackett-Burman试验,得出糖蜜、玉米浆和豆饼水解液对谷氨酸产量有显著影响,通过最陡爬坡试验和响应面分析法对发酵培养基组成进行优化,得到谷氨酸棒杆菌(Corynebacterium glutamicum)最适发酵培养基组成为葡萄糖30g/L,玉米浆33.9g/L,豆饼水解液19.9g/L,糖蜜30.6g/L,MnSO40.03g/L,FeSO40.03g/L,MgSO42g/L,K2HPO44.5g/L,生物素(VH)0.3mg/L,硫胺素(VB1)0.3mg/L。通过对模型验证实验,谷氨酸产量实际值为111.33g/L,且较未优化的发酵培养基相比谷氨酸产量提高了22.75%。The yield of glutamic acid was influenced dramatically by molasses,com steep liquor and hydrolyzed soybean cake through the Plackett-Burman experiments.Fermentation medium components were optimized through the steepest ascent experiment and response surface analysis.Results showed that the optimal fermentation medium composition were as follows：glucose 30 g/L,MgSO42 g/L,K2HPO4 4.5 g/L,VH 0.3 mg,VB1 0.3 mg.The verification test showed that the actual yield of glutamic acid was 111.33 g/L,which increased 22.75％ comparing to that of un-optimized glutamate fermentation medium.

关 键 词：L-谷氨酸 PB实验 响应面分析法 谷氨酸棒杆菌 发酵培养基 

分 类 号：Q93-335[生物学—微生物学]