响应面优化侧孢短芽孢杆菌产短杆菌素发酵培养基  

Optimization of Brevibacillin Fermentation Medium with Brevibacillus laterosporus by Response Surface Methodology

作　　者：王晓洁 孟凡强 周立邦 陆兆新[1] WANG Xiaojie;MENG Fanqiang;ZHOU Libang;LU Zhaoxin(College of Food Science and Technology,Nanjing Agricultural Univercity,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2022年第4期153-160,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金(31771948)。

摘　　要：对侧孢短芽孢杆菌fmb70-24产短杆菌素的发酵培养基进行优化。在单因素实验的基础上利用Plackett-Burman设计对影响短杆菌素含量的6个主要因素进行评价,筛选出具有显著效应的因素为镁离子、牛肉浸膏和蔗糖,并利用爬坡试验确定响应面试验的最佳区域,设计三因素三水平的Box-Behnken试验得到侧孢短芽孢杆菌产短杆菌素的最适培养基配方为:蔗糖28.65 g/L、牛肉浸膏17.04 g/L、镁离子13.01 g/L、胰蛋白胨10 g/L、酵母提取物5 g/L、氯化钠10 g/L,以该培养基进行发酵验证,短杆菌素含量为457.87±5.12μg/mL,与理论最大值462.94μg/mL较为接近,较初始发酵培养基提高了34.6%。The fermentation medium of brevibacillin by Brevibacillus laterosporus was optimized.Six main factors which affected brevibacillin production were evaluated by Placket-burman design.Three significant factors,sucrose,beef extract and Mg^(2+),were selected and the optimal area of the response surface was determined by the steepest climbing experimental;the optimal medium components were obtained by using a three-factor and three-level Box-Behnken experiment.The optimal medium components for B.laterosporus producing brevibacillin were:Sucrose 28.65 g/L,beef extract 17.04 g/L,Mg^(2+)13.01 g/L,tryptone 10 g/L,yeast extract 5 g/L,NaCl 10 g/L.Under this optimum condition the yield of brevibacillin was 457.87±5.12μg/mL,which was 34.6%higher that before optimization,and it was very close to the maximum value 462.94μg/mL predicted by the theory.

关 键 词：侧孢短芽孢杆菌 短杆菌素 配方优化 发酵培养基 

分 类 号：TQ927[轻工技术与工程—发酵工程]