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响应面法优化镰刀霉菌JN158 产色素培养基
引用本文:王永威,廖祥儒,黎循航,蔡宇杰. 响应面法优化镰刀霉菌JN158 产色素培养基[J]. 食品科学, 2014, 35(1): 120. DOI: 10.7506/spkx1002-6630-201401023
作者姓名:王永威  廖祥儒  黎循航  蔡宇杰
作者单位:江南大学生物工程学院,工业生物技术教育部重点实验室,江苏 无锡 214122
基金项目:国家自然科学基金项目(21045007);江苏省科技创新与成果转化(重大科技支撑与自主创新)专项(BY2010117)
摘    要:用Plackett-Burman试验设计和响应面法(response surface methodology,RSM)对镰刀霉菌JN158产色素的发酵培养基7种营养物质配比进行优化。结果表明:蔗糖、花生饼粉和FeSO4·7H2O的添加量显著影响色素产量;用最陡爬坡试验使这3个显著因素的添加量接近最大响应区域,优化后,镰刀霉菌产色素的培养基添加量分别为:蔗糖30.18 g/L、花生饼粉4.86 g/L、K2HPO4·3H2O 1 g/L、NaCl 0.5 g/L、MgSO4·7H2O 0.5 g/L、CaCl20.5 g/L、FeSO4·7H2O 0.0122 g/L,预测的最大色素产量是1.268 g/L,验证实验得到的色素产量为(1.252±0.011)g/L,与预测值相近,优化后色素的产量是以前的2.9倍。

关 键 词:镰刀霉菌  色素  Plackett-Burman 设计  响应面  培养基  

Optimization of Medium Composition for Pigment Production by Fusarium sp. JN158 with Response Surface Methodology
WANG Yong-wei,LIAO Xiang-ru,LI Xun-hang,CAI Yu-jie. Optimization of Medium Composition for Pigment Production by Fusarium sp. JN158 with Response Surface Methodology[J]. Food Science, 2014, 35(1): 120. DOI: 10.7506/spkx1002-6630-201401023
Authors:WANG Yong-wei  LIAO Xiang-ru  LI Xun-hang  CAI Yu-jie
Affiliation:Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology,Jiangnan University, Wuxi 214122, China
Abstract:Plackett-Burman design and response surface methodology (RSM) were applied to optimize 7 components in the
medium for pigment production by Fusarium sp.JN158. The results showed that the yield of pigment was mainly influenced by
the concentrations of glucose, peanut meal and FeSO4·7H2O. With central composite design and RSM, the optimal medium
composition and concentrations was determined to be sucrose (30.18 g/L), peanut meal (4.86 g/L), K2HPO4·3H2O(1 g/L),NaCl
(0.5 g/L), MgSO4·7H2O (0.5 g/L), CaCl2 (0.5 g/L), and FeSO4·7H2O (0.0122 g/L). The experimental yield of pigment produced by
Fusarium sp. JN158 in the optimized medium was (1.252±0.011) g/L, which was close to the predicted value of 1.268 g/L.
Keywords:Fusarium  pigment  Plackett-Burman design  response surface methodology  medium  
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