Plackett-Burman和Box-Benhnken Design实验设计法优化华根霉产糖化酶发酵培养基的研究

应用Plackett-Burman设计法对影响华根霉发酵的培养基组分进行筛选,所选取的11个相关因素为:葡萄糖、麦芽糖、蔗糖、橄榄油、蛋白胨、黄豆粉、酪蛋白胨、麦麸、MgSO4·7H2O、K2HPO4、KH2PO4。确定影响产糖化酶活的关键因素为橄榄油、酪蛋白胨、麦麸,接着进行最陡爬坡实验逼近3个关键因素的最大响应区域。在此基础上,采用Box-BenhnkenDesign实验设计法对发酵培养基组分进行优化,得出最佳条件。此时橄榄油为0.01%、酪蛋白胨为8.14%、麦麸为4.32%、糖化酶活为18.7U,比优化前提高81%。

Optimization of Rhizopus fermentation medium for glucoamylase production by Plackett-Burman and Box-Benhnken Design

Statistical method was used to investigate the medium components for Rhizopus. First, the Plackett-Burman design was used to evaluate the effects of eleven variables including glucose, maltose, sucrose, olive oil, peptone, soybean powder, casein peptone, wheat bran, MgSO4.7H2O, K2HPO4 and KH2PO4. By analyzing the statistical regression olive oil, casein peptone and wheat bran were found to be the most important factors. Subsequently, the experimental design of steepest ascent was used to approach the best f...