乳酸链球菌6032生产乳链菌肽条件的优化  

The Optimization of Fermentation Conditions of Streptococcus lactis 6032 Produced Nisin

作　　者：贺小贤[1] 尹宁[1] 宇文亚焕[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国调味品》2016年第1期62-67,共6页China Condiment

基　　金：国家自然科学基金青年项目(31301059);陕西省教育厅自然科学基金项目(14JK1089)

摘　　要：为了提高乳链菌肽(Nisin)的效价,采用响应面法对乳酸链球菌6032生产Nisin的条件进行了优化。首先利用Plackett-Burman实验设计筛选出影响Nisin效价的3个主要因素:pH、温度、种龄,然后采用最陡爬坡法获得逼近最大响应区域时主要因子的水平,最后采用Box-Behnken实验设计及响应面分析确定了Nisin最佳发酵条件:pH 8.1、温度34℃、种龄22h。发酵条件优化前Nisin的效价为1602IU/mL,优化后为2618IU/mL,较优化前提高了63.4%。验证实验结果与模型预测值接近,说明通过响应面实验设计对Nisin发酵条件的优化是有效的。最后通过高效液相色谱(HPLC)对发酵液成分进行了鉴定,证明发酵液中存在Nisin。In order to improve the Nisin titer, the fermentation conditions oi Streptococcus tactis 6032 for Nisin is optimized through the response surface method. Based on the results of Plackett-Burman method, pH, temperature and seed ages are selected to be the important factors. The level of main factors are decided when the maximum response area is discovered by the design of steepest ascent. The fermentation conditions of Nisin are optimized by the design of Box-Behnken. The results are as follows, pH, temperature and seed age is respectively 8. 1, 34 ℃, 22 h. The Nisin titer is 1602 IU/mL before the optimization. After the optimization, compared with the previous data, it is increased by 63.4% and reached up to 2618 IU/mL, which is consistent with the predicted value. These show that it is effective for optimizing fermentation conditions of Nisin by response surface methodology. The composition of fermentation liquid is identified by HPLC and the fermentation liquid contains Nisin.

关 键 词：响应面法 乳链菌肽 发酵条件 

分 类 号：TS264.2[轻工技术与工程—发酵工程]