| 响应面法优化枯草芽孢杆菌3-羟基丁酮发酵培养基 |
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| 引用本文： | 徐慧,贾士儒,刘建军.响应面法优化枯草芽孢杆菌3-羟基丁酮发酵培养基[J].中国酿造,2011(8). |
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| 作者姓名： | 徐慧 贾士儒 刘建军 |
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| 作者单位： | 1. 天津科技大学天津市工业微生物重点实验室,天津,300457
2. 山东省食品发酵工业研究设计院食品与发酵工程重点实验室,山东济南,250013 |
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| 基金项目： | 山东省科技攻关计划课题(鲁科规字[2009]84号,2009GG20002022) |
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| 摘 要： | 采用响应面法对枯草芽孢杆菌TH-55 3-羟基丁酮发酵培养基进行了优化,确定了葡萄糖、酵母浸膏和玉米浆是影响菌株3-羟基丁酮发酵产率的主要因素.优化获得的发酵培养基组成:葡萄糖102g/L,酵母浸提物6.8g/L,玉米浆26.5g/L,硫酸铵5g/L,硫酸锰0.05g/L,硫酸镁0.6g/L,磷酸二氢钾0.5g/L.在此条件下,菌株摇瓶发酵3-羟基丁酮平均产率达到46.25g/L,较优化前的菌株产率35.21g/L相比提高了31％.10L发酵罐发酵试验,发酵周期72h,3-羟基丁酮发酵产率达到47.85g/L.
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| 关 键 词： | 响应面 枯草芽孢杆菌 3-羟基丁酮 发酵培养基 优化 |
Optimization of acetoin fermentation medium of Bacillus subtilis by response surface methodology |
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| XU Hui,JIA Shiru,LIU Jianjun.Optimization of acetoin fermentation medium of Bacillus subtilis by response surface methodology[J].China Brewing,2011(8). |
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| Authors: | XU Hui JIA Shiru LIU Jianjun |
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| Affiliation: | XU Hui1,JIA Shiru1,LIU Jianjun2(1.Key Laboratory of Industrial Microbiology,Ministry of Education,Tianjin University of Science and Technology,Tianjin 300457,China,2.Key Laboratory of Food & Fermentation Engineering,Shandong Food & Fermentation Industry Research & Design Institute,Jinan 250013,China) |
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| Abstract: | Response surface experiment was used to optimize the fermentation medium by Bacillus subtilis TH-55.Glucose,yeast extract and corn steep liquor were the main factors affecting the acetion yield.The optimum fermentation medium were as followed: glucose 102g/L,yeast extract 6.8g/L,corn steep liquor 26.5g/L,ammonium sulfate 5g/L,manganese sulfate 0.05g/L,magnesium sulfate 0.6g/L and monopotassium phosphate 0.5g/L.The acetoin yield was 46.25g/L under these conditions,which was increased by 31% compared to that ... |
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| Keywords: | response surface Bacillus subtilis acetoin fermentation medium optimization |
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