响应面分析法优化一株窖泥源酪丁酸梭菌（Clostridium tyrobutyricum）RL1菌株产丁酸发酵培养基

从某浓香型白酒窖泥中筛选出1 株高产丁酸的酪丁酸梭菌(Clostridium tyrobutyricum)RL1 菌株,采用响应面分析法对其产丁酸培养基进行优化研究。首先采用Plackett-Burman 设计对基础培养基中9 个主要因素进行筛选,确定出对丁酸产量影响显著的3 个因素,依次为葡萄糖、碳酸钙和蛋白胨。对上述显著因素利用最陡爬坡试验逼近最大产酸响应区域,最后通过Box-Behnken 设计及响应面分析确定最佳培养基总成分组成为:葡萄糖85.29 g/L,酵母粉7.5 g/L,蛋白胨9.37 g/L,氯化钠7.5 g/L,乙酸钠4.5 g/L,磷酸氢二钾2.5 g/L,七水合硫酸镁0.3 g/L,硫酸铵1.5 g/L,七水合硫酸亚铁0.015 g/L,硫代乙醇酸钠0.5 g/L,碳酸钙11.6 g/L。优化后培养基的丁酸浓度为22.96 g/L,较优化前的14.23 g/L提高了61.35 %。

Optimization of the Fermentation Medium for Clostridium tyrobutyricum Strain RL1 with Butyric Acid-Producing Capacity by Response Surface Method

PENG Zhiyun;ZHAO Dong;HU Xiaolong;HE Peixin;ZHANG Yong;ZHENG Yan;NIU Guangjie(Wuliangye Co. Ltd., Yibin, Sichuan 644007;School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001;Baiquanchun Distillery Co. Ltd., Xinxiang, Henan 453000, China)