响应面法优化PLD-01生产抑菌素发酵条件的研究  

Optimization of PLD-01 producing antibiotics fermentation conditions by response surface methodology

作　　者：张智[1] 王露[1] 尹文哲[2] 李杰[3] ZHANG Zhi WANG Lu YIN Wenzhe LI Jie(School of Forestry, Northeast Forestry University, Harbin 150040, China The Second Affiliated Hospital, Harbin Medical university, Harbin 150086, China School of Life Sciences, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]哈尔滨医科大学附属第二医院,哈尔滨150086 [3]东北农业大学生命科学学院,哈尔滨150030

出　　处：《东北农业大学学报》2017年第6期33-42,共10页Journal of Northeast Agricultural University

基　　金：黑龙江省应用技术研究与开发计划重大项目(GA15B203)

摘　　要：采用类芽孢杆菌PLD-01发酵生产抑菌素,优化最佳生产条件,为其食品生物防腐剂领域应用奠定基础。在单因素试验基础上,Minitab 15软件数据分析,获得PLD-01产抑菌素最佳培养条件:PLD-01最佳培养基为葡萄糖1%、大豆粉2%、无机盐为KH2PO40.2%;初始pH 7、发酵温度36℃、摇床转速179 r·min^(-1)时,产生抑菌素抑菌效果最佳,此时抑菌圈直径为15.7 mm。Paenibacillus PLD-01 was used to ferment to produce antibiotics, and optimized its optimal production conditions, the aim is to apply antibiotics to the field of food preservatives. On the basis of single factor test, use Minitab 15 software for data analysis and mapping, obtained optimal medium composition and optimal culture conditions of PLD-01： the best medium for PLD-01 was 1% glucose, 2% soybean meal, 0.2% KH2PO4 as inorganic salt. At the initial pH 7, the fermentation temperature was 36℃ and the shaking speed was 179 r,min-1, the bacteriostatic effect was the best, and the diameter of the inhibition zone was 15.7mm.

关 键 词：响应面法 类芽孢杆菌 发酵条件 生物防腐剂 抑菌素 

分 类 号：TS201.3[轻工技术与工程—食品科学]