响应面-主成分分析法优化副干酪乳杆菌发酵培养基  

Optimization of fermentation medium of Lactobacillus paracasei by response surface methodology and principal component analysis

作　　者：刘辉[1] 季海峰[1] 王四新[1] 张董燕[1] 陈美霞 LIU Hui;JI Haifeng;WANG Sixin;ZHANG Dongyan;CHEN Meixia(Institute of Animal Husbandry and Veterinary Medicine,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]北京市农林科学院畜牧兽医研究所,北京100097

出　　处：《中国饲料》2023年第13期36-42,共7页China Feed

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20210426,KJCX20220422);北京市农林科学院畜牧兽医研究所改革与发展项目(XMS2022-02)。

摘　　要：为提高副干酪乳杆菌发酵液中的乳酸菌数、γ-氨基丁酸(GABA)产量和乳酸产量,本试验采用单因素法、响应面法和主成分分析法对其发酵培养基成分进行了筛选和优化。结果表明:副干酪乳杆菌发酵培养基的最佳配方为:葡萄糖30 g/L,酵母粉50 g/L,L-谷氨酸钠15 g/L,硫酸锰0.18 g/L,乙酸钠5 g/L,磷酸氢二钾2 g/L,柠檬酸氢二铵2 g/L,吐温-801 mL/L。该条件下,副干酪乳杆菌发酵液中的乳酸菌数为5.34×10^(9) CFU/mL,GABA产量为576μg/mL,乳酸产量为12.32 mg/mL,得到的规范化综合得分为0.9016,与理论规范化综合得分0.9247接近,表明响应面结合主成分分析法对副干酪乳杆菌发酵培养基的优化具有良好的效果。To improve the number of lactic acid bacteria,the yield of gamma-aminobutyric acid(GABA)and L-lactid acid in the medium of Lactobacillus paracasei,the single factor,response surface methodology and principal component analysis were employed to select and optimize the fermentation medium components.The results showed that the optimal medium components for Lactobacillus paracasei were:glucose 30 g/L,yeast powder 50 g/L,L-sodium glutamate 15 g/L,MnSO_(4)0.18 g/L,sodium acetate 5 g/L,K_(2)PO_(4)2 g/L,diammonium hydrogen citrate 2 g/L,Tween 801 mL/L.Under this optimum condition,the number of lactic acid bacteria was 5.34×10^(9) CFU/mL,the yield of GABA was 576μg/mL,and the yield of L^(-l)actic acid was 12.32 mg/mL,with the standardized comprehensive score was 0.9016,which was close to the theoretical standardized comprehensive score of 0.9247.The results indicated that the response surface methodology combined with principal component analysis had effective effect in the optimization of the fermentation medium components of Lactobacillus paracasei.

关 键 词：副干酪乳杆菌 发酵培养基 响应面法 主成分分析法 

分 类 号：S816.3[农业科学—饲料科学]