满意度函数-响应面法优化枯草芽孢杆菌发酵工艺  

Optimization of fermentation process of Bacillus subtilis by satisfaction function-response surface methodology

作　　者：李达[1] 苗欣宇 孙慕白 牛红红[1] 孙瑞悦 王景会[1] LI Da;MIAO Xinyu;SUN Mubai;NIU Honghong;SUN Ruiyue;WANG Jinghui(Institute of Agricultural Product Processing,Jilin Academy of Agricultural Sciences,Changchun 130033,China;College of Food Science and Engineering,Yanbian University,Yanji 133002,China)

机构地区：[1]吉林省农业科学院农产品加工研究所,吉林长春130033 [2]延边大学食品科学与工程学院,吉林延吉133002

出　　处：《中国酿造》2021年第2期40-46,共7页China Brewing

基　　金：吉林省农业科技创新工程杰出青年项目(CXGC2017JQ009);吉林省中青年科技创新领军人才及团队项目(20200301027RQ)。

摘　　要：以枯草芽孢杆菌(Bacillus subtilis)为研究对象,优化其液态发酵工艺条件。在单因素试验基础上,运用Plackett-Burman(PB)试验方法,选择对试验结果有显著影响的因素,并结合满意度函数分析与响应面法,建立发酵工艺参数影响因素的二次回归方程模型。结果表明,得到总体满意度值93.95%,最佳发酵工艺条件为初始pH值为7.4,装液量75 mL/250 mL,接种量5.5 mL/100 mL,发酵温度37℃,转速250 r/min,发酵时间25 h。在此最佳发酵工艺条件下,发酵液中活菌量对数值为8.03±0.6,抑菌圈直径为(28.2±1.3)mm,分别较优化前提高了1.32倍、1.73倍。满意度函数-响应面法是优化枯草芽孢杆菌发酵工艺参数的有效方法。The liquid-state fermentation process of Bacillus subtilis was optimized. On the basis of single factor tests, the factors with significant effect on test results were selected by Plackett-Burman(PB) tests, and the quadratic regression equation model of each factors affecting fermentation process parameter was established with satisfaction function analysis and response surface method. The results showed that overall satisfaction value was 93.95%, and the optimal fermentation conditions were obtained as follows: initial pH value 7.4, loaded liquid 75 ml/250 ml, inoculum 5.5 ml/100 ml, fermentation temperature 37 ℃,rotating speed 250 r/min and fermentation time 25 h. Under these optimal conditions, the viable bacteria count in the fermentation broth was(8.03±0.6) lg(CFU/ml), and the inhibition zone diameter of the fermentation broth was(28.2±1.3) mm, which were 1.32 times and 1.73 times higher than those before optimization, respectively. The satisfaction function-response surface method was an effective tool to optimize the fermentation process parameters of B. subtilis.

关 键 词：枯草芽孢杆菌 满意度函数 响应面法 发酵工艺 优化 

分 类 号：TS205[轻工技术与工程—食品科学]