响应面优化细菌产吡嗪类工艺  

Optimization of Pyrazine-Producing Conditions of Bacteria by Response Surface Method

作　　者：武顺[1] 闫寅卓[1] 韩兴林[1] 王德良[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015

出　　处：《酿酒科技》2016年第5期30-34,共5页Liquor-Making Science & Technology

基　　金：窖泥中的微生物时空分布及代谢特性对其生命周期影响的研究(国家自然科学基金;项目号:31401680);中国白酒3C计划

摘　　要：对细菌产吡嗪类化合物的工艺进行研究。以从酒曲中筛选的细菌出发,考察不同因素对细菌产吡嗪的影响。采用单因素实验和响应面法对影响细菌产吡嗪的4个主要影响因素即葡萄糖、摇床转速、时间和装液量进行分析优化。结果表明,影响细菌产吡嗪的工艺因素按主次顺序排列为葡萄糖>转速>时间>装液量;确定细菌产吡嗪的最佳工艺条件为葡萄糖70 g/L、转速165 r/min、时间40 h、装液量70 m L。在此最佳条件下吡嗪类的产量提高23.5%。本研究采用酒曲中筛选的高产蛋白酶活性和3-羟基丁酮的双高细菌,相对于只研究单一活性高的细菌具综合性且产量显著。In this study, pyrazine-producing conditions of bacteria were studied. The bacteria were screened from different Daqu, and the influence of different factors on pyrazine yield by bacteria was investigated. The four main influencing factors including glucose, rotating speed, rotating time and fluid volume were optimized by single factor and response surface experiments. The results showed that the influencing factors ranked in decreasing sequence as glucose rotating speed rotating time fluid volume. The optimum technical parameters were summed up as follows： 70 g/L glucose, rotating speed at 165 r/min, rotating time of 40 h, fluid volume of 70 m L. Under above conditions, pyrazine yield increased by 23.5 %. Besides, the bacteria strain used in this study was with high yield of both protease and 3-hydroxy-2-butanone, and was superior to bacteria strains with high yield of single metabolite.

关 键 词：吡嗪 响应面 工艺优化 白酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程] Q933[轻工技术与工程—食品科学与工程]