基于响应面法的鲁氏酵母发酵培养基优化  

Optimization of fermentation medium for Zygosaccharomyces rouxii using response surface methodology

作　　者：康远军 杨华[1] 李欣[1] 陈雄[1] 王志[1] 

机构地区：[1]湖北工业大学生物工程学院发酵工程教育部重点实验室工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《中国酿造》2015年第4期25-29,共5页China Brewing

基　　金：湖北省自然科学基金重点项目(No.2012FFA058);武汉市重点科技攻关项目(No.201220822278-1)

摘　　要：鲁氏酵母(Zygosaccharomyces rouxii)是酱油及酱类生产中风味形成的重要微生物之一。为了获得大量菌体,采用响应面法(RSM)对鲁氏酵母CCTCC M 2013310培养基进行了优化,Plackett-Burman(PB)设计对培养基中相关影响因素的效应进行评价,结果表明,葡萄糖、玉米浆和磷酸二氢钾对生物量影响显著。由中心组合及响应面分析优化确定优化培养基为葡萄糖12.03%,玉米浆2.24%,酵母粉1%,磷酸二氢钾0.26%,甘油3%,VB10.001%。优化培养基的生物量为28.28 g/L,比未优化前提高了4.5倍。Zygosaccharomyces rouxii is one of the important microbe in the flavor formation of soy sauce and other sauces production. In order to obtain more biomass, response surface methodology was used to optimize fermentation medium composition for Z. rouxii CCTCC M 2013310. Plackett-Burrnan design was used to evaluate the influence of related factors on medium. The results of PB design indicated that contents of glucose, corn steep liquor and KH2PO4 affected the biomass significantly. The optimum medium was obtained with central composite design and response surface analysis method as follows： glucose 12.03%, corn steep liquor 2.24%, yeast extract 1%, KH2PO4 0.26%, glycerol 3%, VB1 0.001%. The maximum cell mass in optimum medium was 28.28 g/L, improved 4.5 times than the non-optimized one.

关 键 词：鲁氏酵母 培养基 响应面 优化 

分 类 号：TQ925[轻工技术与工程—发酵工程]