响应面试验优化链霉菌Z331-A的发酵条件

链霉菌Z331-A是一株活性很好的生防菌，为提高链霉菌Z331-A发酵液的抑菌效果，对其发酵条件进行优化。 该研究在单因 子试验基础上，利用Plackett-Burman设计筛选出影响菌株Z331-A发酵的3个关键因子为发酵时间、接种量、摇瓶转速；然后通过响应 面试验确定最佳发酵条件。 结果表明，链霉菌Z331-A最佳发酵条件为发酵时间7.2 d，接种量5.7%，摇瓶转速210 r/min。 在此最佳发酵 条件下，抑菌圈直径可达24.30 mm，比未优化前（19.20 mm）提高了26.56%。 表明响应面法优化的链霉菌Z331-A发酵工艺效果良好。

Optimization of fermentation conditions of Streptomyces Z331-A by response surface Experiments

Streptomyces Z331-A is a biocontrol strain with good activity. In order to improve the antibacterial effect of Streptomyces Z331-A fermen- tation broth, the fermentation conditions were optimized. On the basis of single factor experiments, the three key factors (including fermentation time, inoculum, shaker speed) affecting the fermentation of strain Z331-A were selected by Plackett-Burman design. Then the optimum fermentation condi- tions were determined by response surface experiments. The results showed that the optimum fermentation conditions of Streptomyces Z331-A were as follows: fermentation time 7.2 d, inoculum 5.7% and shaker speed 210 r/min. Under the optimum fermentation conditions, the diameter of inhibition circle was 24.30 mm, which was 26.56% higher than that of before optimization (19.20 mm). It indicated that the fermentation process of Strepto- myces Z331-A optimized by response surface experiments was effective.