淡紫灰链霉菌H2产α-葡萄糖苷酶抑制剂发酵条件优化  

Optimization of fermentation conditions for α-glucosidase inhibitor production by Streptomyces lavendulae H2

作　　者：朱钦豪 边亚西 吴昊[1,2,3] 梁智群[1,2,3] 陈桂光[1,2,3] 曾伟[1,2,3] 

机构地区：[1]广西大学亚热带农业生物资源保护与利用国家重点实验室,广西南宁530004 [2]广西大学微生物及植物遗传工程教育部重点实验室,广西南宁530004 [3]广西大学生命科学与技术学院,广西南宁530004

出　　处：《中国酿造》2016年第2期18-23,共6页China Brewing

基　　金：国家自然科学基金资助项目(31560448,21506039);广西省自然科学基金资助项目(2015GXNSFBA139052)

摘　　要：采用响应面的方法对淡紫灰链霉菌(Streptomyces lavendulae)H2产α-葡萄糖苷酶抑制剂的发酵条件进行优化,经过单因素试验和Plackett-Burman试验设计筛选出对产α-葡萄糖苷酶抑制剂影响较为显著的3个因素:初始pH、接种量、发酵时间,利用最陡爬坡试验确定Box-Behnken中心组合试验设计的中心点,然后进行中心组合试验对发酵条件进行优化,得出最佳发酵条件为初始pH值为6.5、发酵时间4 d、接种量9%,经过3次试验验证,该发酵液抑制率稳定在68.79%,与预测值相接近。The fermentation conditions of o^-glucosidase inhibitor production with Streptomyces lavendulae H2 were optimized by response surface methodology. Three factors which had significant effect on α-glucosidase inhibitor production were determined as initial pH, inoculum and fermentation time by single factor experiment and Plackett-Burman design. The central point of Box-Behnken central composite design was determined by the steepest ascent experiments, and then the fermentation conditions were optimized. The optimum fermentation conditions were as follows： initial pH 6.5, fermentation time 4 d and inoculum 9%. Through three validation tests, the inhibition rate of fermented liquid was in steady at 68.79%, which was approached with predicted value.

关 键 词：Α-葡萄糖苷酶抑制剂 淡紫灰链霉菌 响应面法 降血糖作用 

分 类 号：Q815[生物学—生物工程]