离子注入以及响应面法选育L-组氨酸产生菌  

Screening strains to produce L-histidine by N^+ implantation and optimizing strain culture conditions by response surface method

作　　者：卢德彦 杨平平[1] 王燕[1] 刘林明[1] 左金磊 

机构地区：[1]齐鲁工业大学食品与生物工程学院,济南250353

出　　处：《中国食品添加剂》2015年第7期76-82,共7页China Food Additives

摘　　要：以一株枯草芽孢杆菌Y1为出发菌株,以90个单位,每单位注入量为2.5×1013/cm3的N+进行诱变。经筛选和摇瓶发酵培养最终获得一株产酸量较高遗传性状稳定的突变株Y-217(6-MPR,transketolase-,histidase-),产酸量为2.57g/L,由原先的1.76g/L增长到2.57g/L。在单因素实验的基础上,利用响应面法对菌株的发酵条件进行进一步优化,得出最佳发酵条件为:豆饼粉14g/L,葡萄糖10g/L,硫酸铵1.5g/L,玉米粉11.2g/L,KH2PO4 1.5g/L,Mg SO4·7H2O 1.8g/L,碳酸钙5g/L,优化后菌株的产酸能力由2.57 g/L增长到4.61g/L.Bacillus subtilis Y1 was used as experimental model, the mutagenize process started with 90 units and 2.5 × 10^13/cm3 of N＋ implantation was injected into per unit. After screening and flask fermentation, the mutanted strain Y-217 which had high acid production and stable genetic traits was obtained. The production of Y-217 was 2.57 g/L, higher than the initial amount of 1.76g/L. Based on the single factor tests, the response surface method of fermentation conditions for further optimization of the strain was applied. The optimum condition was ： soybean meal 14g/L, glucose 10g/L, ammonium sulfate 1.5g/L, corn flour 11.2g/L, potassium dihydrogen phosphate 1.5g/L, magnesium sulfate heptahydrate 1.8g/L, calcium carbonate 5g/L. After optimization, the production of acid was increased to 4.61 g/L.

关 键 词：枯草芽孢杆菌 L-组氨酸 离子注入 响应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]