响应面法优化γ-聚谷氨酸发酵条件  

Optimization of Fermentation Conditions for γ-PGA with Response Surface Method

作　　者：张智维[1] 刘婷[1] 张海群[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国调味品》2015年第7期56-60,共5页China Condiment

摘　　要：以一株从纳豆中分离得到的纳豆芽孢杆菌进行γ-聚谷氨酸发酵,利用响应面法对发酵的条件进行优化。实验结果表明:接种量、pH值和温度是影响发酵的主要因素。最终达到该株纳豆芽孢杆菌发酵γ-聚谷氨酸的最佳发酵条件:温度40.00℃,接种量7.1%,pH值7.76。此条件下γ-PGA为19.612g/L。γ-polyglutamic （γ-PGA）is produced by fermentation of Bacillus subtilis natto screened from natto.Furthermore, the optimization of fermentation conditions by response surface method is studied.The results indicate that inoculation quantity,pH value and temperature are the main factors that impact the fermentation process. Finally, the Bacillus subtilis natto possesses the optimal fermentation conditions：temperature of 40.00 ℃,inoculation quantity of 7.1%,and pH value of 7.76.Under such conditions,the yield ofγ-PGA reaches 19.612 g/L.

关 键 词：纳豆芽孢杆菌 响应面实验设计 Γ-聚谷氨酸 

分 类 号：TS201.5[轻工技术与工程—食品科学]