一株乳酸菌吸附Pb^(2+)的条件优化  

Optimization of the Pb^(2+) adsorption by lactic acid bacteria

作　　者：于上富 徐敏[1] 丁秀云[1] 王娜娜[1] 霍贵成[1] 

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《中国酿造》2016年第2期109-114,共6页China Brewing

基　　金：国家自然科学基金(31401512);国家高技术研究发展计划‘863计划’(2011AA100902)

摘　　要：该研究以具有良好去除铅离子能力的德氏乳杆菌(Lactobacillus delbrueckii)KLDS1.0207为研究对象,以铅离子去除率为评价指标,利用Plackett-Burman设计法对影响铅离子去除率的主要几个因素进行筛选,确定主要影响因素为pH值、菌种添加量、初始铅离子质量浓度,并采用响应面对3个因素进行优化。结果表明:当pH值为6、菌种添加量4.2 g/L、初始铅离子质量浓度9.6 mg/L时,铅离子去除率最高为95.17%。同时验证了该模型拟合良好,理论值与实际值基本符合。Using the Lactobacillus delbrueckii KLDS1.0207 with good ability to remove Pb2＋ as research object and Pb2＋ removal rate as evaluation index, the main factors affecting the Pb〉 removal rate were screened by Plackett-Burman design, and the pH, strain inoculum and initial Pb〉 concentration were determined as main influence factors. The three main influence factors were optimized by response surface methodology. The results showed that when the pH was 6, strain inoculum was 4.2 g/L and the initial Pb2＋ concentration was 9.6 mg/L, the Pb〉 removal rate was the highest of 9.6 mg/L. The fitting of model was good, and the theoretical value was in accord with the actual value.

关 键 词：德氏乳杆菌KLDS1.0207 铅离子 生物吸附 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]