响应面法优化木醋杆菌发酵酿酒丢糟水解液产细菌纤维素培养基及其产物性能  

Optimization of Culture Medium Based on Vinasse Hydrolysate for Acetobacter xylinum by Response Surface Methodology for Enhanced Production of Bacterial Cellulose and Properties of the Product

作　　者：张雯[1] 刘康[1] 罗霏霏 张敏娟[1] 李彦军[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品科学》2015年第13期160-166,共7页Food Science

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2012-14);陕西省2014年省级大学生创新创业训练计划项目(0913)

摘　　要：为提高木醋杆菌(Acetobacter xylinum)发酵酿酒丢糟水解液生产细菌纤维素(bacterial cellulose,BC)的产量,采用响应面法对发酵培养基进行了优化,同时比较了发酵产物BC的性能和结构。通过单因素及响应面试验结果确定木醋杆菌发酵酿酒丢糟水解液生产BC的最佳培养基配方为:蔗糖39.33 g、蛋白胨20.01 g、Mg SO4 0.91 g、柠檬酸钠3.45 g、黄嘌呤1.02 g、乙醇10 m L、酒糟水解液1 000 m L、p H 6.0。在此条件下BC的产量为6.27 g/L,较优化前(4.4 g/L)提高了42.5%。利用傅里叶红外光谱、X射线衍射、扫描电子显微镜对发酵产物BC的性能和结构进行了比较,结果表明,酒糟水解液发酵产物BC结构性能与基本培养基发酵产物BC的基本一致,说明酒糟水解液能够替代部分发酵原料发酵生产BC,且不影响BC性能。Response surface methodology was used to optimize the fermentation medium based on vinasse hydrolysate for enhanced production of bacterial cellulose（BC）.Meanwhile,the properties and structures of the BC were compared with those obtained with the basic culture medium.According to the results of single factor experiments and response surface analysis,the optimal medium components were determined as follows：saccharose 39.33 g,peptone 20.01 g,magnesium sulfate 0.91 g,sodium citrate 3.45 g,xanthine 1.02 g,ethanol 10 m L,vinasse hydrolysate 1 000 m L and p H 6.0,yielding 6.27 g/L of BC,which was increased by 42.5% when compared with that before optimization（4.4 g/L）.The properties and structures of BC produced with vinasse hydrolysate were confirmed to be basically the same as those of BC produced with the basic medium through Fourier transform infrared（FT-IR） spectroscopy,X-ray diffraction（XRD） and scanning electron microscopy（SEM）,suggesting that vinasse hydrolysate could be used as an alternative raw material for the fermentation of BC without any influence on the properties of BC.

关 键 词：酿酒丢糟 细菌纤维素 培养基优化 响应面法 性能 

分 类 号：TS201.1[轻工技术与工程—食品科学]