基于响应面法优化鲁氏酵母培养基  

Zygosaccharomyces rouxii Culture Medium:Optimization Based on Response Surface Methodology

作　　者：潘冬梅 杨传伦 张心青 郭南南 张萧萧 高保军 王秀芝 司更花 和富明 傅英旬 田杰伟 刘光彬 赵辉 PAN Dongmei;YANG Chuanlun;ZHANG Xinqing;GUO Nannan;ZHANG Xiaoxiao;GAO Baojun;WANG Xiuzhi;SI Genghua;HE Fuming;FU Yingxun;TIAN Jiewei;LIU Guangbin;ZHAO Hui(Chambroad Chemical Industry Research Institute Co.,Ltd,Binzhou,Shandong 256500;Shandong Jingbo Holding Group Co.,Ltd.,Binzhou,Shandong 256500)

机构地区：[1]黄河三角洲京博化工研究院有限公司,山东滨州256500 [2]山东京博控股集团有限公司,山东滨州256500

出　　处：《中国农学通报》2024年第15期124-131,共8页Chinese Agricultural Science Bulletin

基　　金：山东省博士后创新人才支持计划(SDBX2020021)。

摘　　要：为了提高鲁氏酵母的菌量,并解决酱油工业化生产中发酵时间过长的问题,研究通过单因素试验,利用基于响应面法对鲁氏酵母培养基成分进一步优化。首先,采用Plackett-Burman设计方法,在影响鲁氏酵母活菌数的9个因素中快速而有效地筛选出了3个显著性影响因素:葡萄糖、豆粕、硫酸锰,随后,通过最陡爬坡试验确定了最大响应值区间,并使用Box-Behnken设计方法得到最优培养基组合:葡萄糖58 g/L、玉米粉20 g/L、磷酸二氢铵5 g/L、豆粕43 g/L、磷酸二氢钾1 g/L、磷酸氢二钠2 g/L、硫酸锌0.04 g/L、硫酸锰0.04 g/L、硫酸镁0.5 g/L。在最优培养基组合下,鲁氏酵母活菌数达到12.81×10^(8)cfu/mL,是优化前的3.64倍。本研究的发现为酱油工业化生产提供了一种有效提高鲁氏酵母菌量的方法,有望显著缩短发酵时间。The aim of this study was to increase the amount of Zygosaccharomyces rouxii and break the bottleneck of long fermentation time in the industrialized production of soy sauce.On the basis of single factor experiment,response surface methodology was used to optimize the composition of the medium.3 significant factors were quickly and effectively screened out of 9 factors affecting the amount of Zygosaccharomyces rouxii by Plackett-Burman design:glucose,soybean meal,manganese sulfate.The maximum response interval was obtained by the steepest climb test and the optimal medium combination was obtained by Box-Behnken design.The optimal medium combination was as follows:glucose 58 g/L,corn meal 20 g/L,phosphate dibasic Ammonium hydrogen 5 g/L,soybean meal 43 g/L,potassium dihydrogen phosphate 1 g/L,disodium hydrogen phosphate 2 g/L,zinc sulfate 0.04 g/L,manganese sulfate 0.04 g/L,magnesium sulfate 0.5 g/L.Under the optimal medium combination,the amount of Zygosaccharomyces rouxii reached 12.81×10^(8) cfu/mL,which was 3.64 times higher than that before optimization.

关 键 词：鲁氏酵母 酱油生产 单因素实验 响应面实验 培养基优化 

分 类 号：S-3[农业科学]