干酪乳杆菌XJL发酵废弃烟梗产L-乳酸的Plackett-Burman优化  

Plackett-Burman optimization of L-lactic acid produced by fermentation of waste tobacco stems by Lactobacillus casei XJL

作　　者：张可可[1] 席宇[2] 张莉[3] 董志坚[4] 郝学飞[1] 张广乐[3] 朱大恒[2] 吴少雄[2] 刘雨松[2] 王伦[2] 胡京枝[1] 燕照玲[5] 

机构地区：[1]河南省农业科学院农业质量标准与检测技术研究所,郑州450002 [2]郑州大学生命科学学院,郑州450001 [3]河南工业大学生物工程学院,郑州450001 [4]中国烟草总公司郑州烟草研究院,郑州450001 [5]河南省农业科学院农业经济与信息研究所,郑州450002

出　　处：《食品安全质量检测学报》2017年第4期1351-1356,共6页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31401918);国家级大学生创新创业训练计划资助项目(201610459070);国家农产品质量安全风险评估重大专项项目(GJFP201701304)~~

摘　　要：目的寻求L-乳酸发酵的廉价基质和资源化利用废弃烟梗。方法以废弃烟梗为材料制备水提取液(tobacco stem extraction,TSE),以菌株XJL发酵废弃烟梗提取液制备L-乳酸,通过Plackett-Burman优化设计实验对影响菌株XJL发酵废弃烟梗提取液制备L-乳酸的相关变量因素进行分析评估。结果所选10个相关变量因素中,当发酵时间为24 h时,酵母粉和碳酸钙是影响菌株XJL发酵制备L-乳酸的重要正效应因子,当发酵时间为42 h时,酵母粉、果糖、磷酸氢二钠和碳酸钙是影响菌株XJL发酵制备L-乳酸的重要正效应因子。在Plackett-Burman优化实验设计中,发酵时间为24 h和42 h时,L-乳酸的最高产率分别为307.5 g/kg和315.0g/kg。结论在Plackett-Burman实验中,发酵时间的延长对L-乳酸产率的提高影响不大,营养添加物能够提高L-乳酸的产量。Objective To seek low-cost substrate for L-lactic acid fermentation and resource utilization of waste tobacco stems.Methods Tobacco stem extraction （TSE） were prepared from waste tobacco stem and L-lactic acid was produced by fermentation of TSE by Lactobacillus casei XJL.Besides,Plackett-Burman design was performed to evaluate some variables which were relevant to L-latic acid production of Lactobacillus casei XJL.Results Among ten selected variables,yeast powder and CaCO3 were found to significantly influence L-latic acid production via Plackett-Burman design and the following statistic analysis with the culture time at 24 h,whereas the key factors were yeast powder,fructose,sodium dihydrogen phosphate and CaCO3 at 48 h.Under Plackett-Burman design conditions,the maximum production of L-latic acid at 24 h and 48 h reached to 307.5 g/kg and 315.0 g/kg.Conclusion The fermentation time had little effect on L-lactic acid yield,while nutritional additives can improve the production of L-lactic acid.

关 键 词：废弃烟梗 L-乳酸 PLACKETT-BURMAN设计 筛选 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]