| 响应面法优化产丙酸杆菌素菌株的培养条件 |
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| 引用本文： | 王海晶,王玉华,齐斌.响应面法优化产丙酸杆菌素菌株的培养条件[J].中国乳品工业,2011,39(2). |
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| 作者姓名： | 王海晶 王玉华 齐斌 |
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| 作者单位： | 1. 吉林农业大学食品科学与工程学院,长春,130118
2. 常熟理工学院发酵工程技术研究中心,江苏,常熟,215500;苏州市食品生物技术重点实验室,江苏,常熟,215500 |
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| 基金项目： | 苏州市科学技术局资助项目(SNG0925).江苏省"六大人才高峰"项目资助 |
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| 摘 要： | 响应面法已成功运用于发酵过程的优化,可以对发酵培养基及培养条件等诸多因素进行考察和评价,从而有效地确定重要因子的最优水平,取得更好的发酵效果,因此本文主要采用响应面法对丙酸杆菌素产生菌株的发酵培养基进行优化,以提高丙酸杆菌素抑菌能力.首先采用Plackett-Burman(PB)试验设计法筛选出3个主要因素为葡萄糖、Tween80和pH值,然后通过最陡爬坡法和响应面分析方法确定主要因素的最佳质量浓度分别为:葡萄糖2.32g/L,Tween80 0.1 g/L,pH值为7.0.在优化条件下丙酸杆菌素押菌能力增强,形成的抑菌圈直径是24.76 mm,是优化前的1.25倍.
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| 关 键 词： | 丙酸杆菌素 Plackett-Burman试验 最陡爬坡法 响应面分析方法 |
Optimization of propionin production by Response Surface Method |
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| WANG Hai-jing,WANG Yu-hua,QI Bin.Optimization of propionin production by Response Surface Method[J].China Dairy Industry,2011,39(2). |
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| Authors: | WANG Hai-jing WANG Yu-hua QI Bin |
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| Affiliation: | WANG Hai-jing1,WANG Yu-hua1,QI Bin2,3(1.School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China,2.School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,3.The Key Laboratory of Food and Biotechnology,China) |
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| Abstract: | Fermentation process were optimized by using Response Surface Analysis method,the fermentation medium and the cultural conditions can be Examined and evaluated,optimal levels of the variables also can be defined,then the Fermentated activity can beimproved,the fermentation medium for propionin production was optimized by this methed in order to improve the inhibitory activity of propionin.Firstly,three statistically significant parameters including glucose,tween80,pH were identified by Plackett-Burman desig... |
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| Keywords: | propionin Plackett-Burman(PB) steepest ascent Response Surface Method(RSM) |
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