|
|||||
|
|
| 响应面法优化Paenibacillus sp.JX426产黄原胶降解酶发酵培养基 | |
| 引用本文： | 庞倩婵,纪凯华,王燕森,马挺,高年发,梁风来,李国强.响应面法优化Paenibacillus sp.JX426产黄原胶降解酶发酵培养基[J].中国酿造,2011(2). |
| 作者姓名： | 庞倩婵 纪凯华 王燕森 马挺 高年发 梁风来 李国强 |
| 作者单位： | 1. 天津科技大学生物工程学院,天津,300457;南开大学生命科学学院,天津,300071 2. 南开大学生命科学学院,天津,300071 3. 天津科技大学生物工程学院,天津,300457 |
| 基金项目： | 863重点项目，国家自然科学基金项目，国家"十一五"重大水专项，教育部博士点项目 |
| 摘 要： | 从土壤中分离筛选出1株具有较强黄原胶降解能力的类芽孢杆菌(Paenibacillus sp.)JX426.为了获得高活力的黄原胶降解酶,研究借助Minimb15软件,采用Plackett-Burman试验设计方法、最陡爬坡试验设计方法和响应面分析方法对菌株JX426进行了液体发酵条件的优化.首先通过Plackett-Burman方法对7个相关影响因素的效应进行了评价,并筛选出有显著正效应的黄原胶、CaCl2添加量和有显著负效应的酵母粉添加量等3个因素,然后利用最陡爬坡试验设计方法和响应面分析方法确定了上述3个因素的最佳工艺参数,即黄原胶、CaCl2和酵母粉的添加量分别为0.39%、0.02%和0.042%.试验结果表明,在最佳浓度和组成条件下,黄原胶降解酶的酶活能达到4.20U/mL,较优化前的3.05U/mL提高了37.7%,为黄原胶降解菌的实际应用奠定了基础. |
| 关 键 词： | 黄原胶降解酶 发酵培养基优化 黄原胶 Plackett-Burman设计 响应面法 |
Optimization of fermentation medium for xanthan gum degrading enzyme produced from Paenibacillus sp.JX426 by response surface methodology |
|
| PANG Qianchan,JI Kaihua,WANG Yansen,MA Ting,GAO Nianfa,LIANG Fenglai,LI Guoqiang.Optimization of fermentation medium for xanthan gum degrading enzyme produced from Paenibacillus sp.JX426 by response surface methodology[J].China Brewing,2011(2). | |
| Authors: | PANG Qianchan JI Kaihua WANG Yansen MA Ting GAO Nianfa LIANG Fenglai LI Guoqiang |
| Affiliation: | PANG Qianchan1,2,JI Kaihua2,WANG Yansen2,MA Ting2,GAO Nianfa1,LIANG Fenglai2,LI Guoqiang2(1.Department of Bioengineering,Tianjin Technology University,Tianjin 300457,China,2.College of Life Sciences,Nankai University,Tianjin 300071,China) |
| Abstract: | A Paenibacillus sp.JX426 newly isolated from soil samples had high ability of xanthan gum degradation.To improve its activity of xanthan degrading enzyme,Plackett-Burman experimental design,steepest ascent experimental design and Box-Behnken(BBD)response surface experimental design were applied to optimize the fermentation condition of xanthan gum degrading enzyme by Paenibacillus sp.JX426.Firstly,Plackett-Burman experiment was used to select three significant factors(the content of xanthan gum,yeast extrac... |
| Keywords: | xanthan gum degrading enzyme fermentation medium optimization xanthan gum Plackett-Burman design response surface |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |