淀粉液化芽孢桿菌抗菌脂肽發(fā)酵培養(yǎng)基及發(fā)酵條件的優(yōu)化

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摘要:
【目的】提高淀粉液化芽孢桿菌(Bacillus amyloliquefaciens)發(fā)酵產(chǎn)脂肽類抗菌物質(zhì)的產(chǎn)量.
【方法】采用Plackett-Burman Design對(duì)影響B(tài). amyloliquefaciens ES-2-4產(chǎn)脂肽類抗菌物質(zhì)產(chǎn)量的13個(gè)因子進(jìn)行篩選,在篩選結(jié)果的基礎(chǔ)上,再運(yùn)用Uniform Design(均勻設(shè)計(jì))對(duì)關(guān)鍵因子的最佳水平范圍進(jìn)行研究,通過回歸方程求解得到最高產(chǎn)量時(shí)各關(guān)鍵因子的最優(yōu)組合.
【結(jié)果】影響抗菌物質(zhì)產(chǎn)量的關(guān)鍵因子為葡萄糖、L-谷氨酸鈉、轉(zhuǎn)速和溫度;獲得最佳產(chǎn)量時(shí)關(guān)鍵因子的最優(yōu)組合為:葡萄糖(42 g·L-1)、L-谷氨酸鈉(14 g·L-1)、溫度(27℃)、轉(zhuǎn)速(200r/min),在此條件下,產(chǎn)量從優(yōu)化前的4.84 g·L-1 提高到了6.76 g·L-1,增長(zhǎng)了39.7%.【結(jié)論】B. amyloliquefaciens ES-2-4抗菌脂肽發(fā)酵培養(yǎng)基篩選與優(yōu)化的過程中,采用Plackett-Burman Design和Uniform Design相結(jié)合的方法,效果顯著,經(jīng)濟(jì)有效.
關(guān)鍵詞:淀粉液化芽孢桿菌;抗菌脂肽;發(fā)酵;優(yōu)化;均勻設(shè)計(jì)

英文原文（有能力的朋友看下）：
Optimization of Fermentation Technology for Lipopeptides Producing Bacteri a Bacillus amyloliquefaciens ES-2-4
FANG Chuan-ji, LU Zhao-xin, SUN Li-jun, BIE Xiao-mei, LU Feng-xia, HUANG Xian-qing
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095)
Abstract: 【Objective】 Research technology was explored is to increase the yield of lipopeptides produced by bacteri a Bacillus amyloliquefaciens ES-2-4. 【Method】Plackett-Burman Design was used to evaluate the effect of the thirteen factors. In the following phase of the optimization process, Uniform Design was applied to get the optimum composition of the crucial factors. 【Result】By statistical analysis, the significant factors affecting the yield of the antimicrobial substance were determined as follows: glucose, L-monosodium glutamate, temperature, rotated speed. And the optimal composition was 42 g·L-1glucose, 14 g·L-1 L-monosodium glutamate, 27℃ and 200 r/min. The production of the antimicrobial substance increased from 4.84 g·L-1 to 6.76 g·L-1, which was 39.7% higher than that of the control. 【Conclusion】 Plackett-Burman design and Uniform Design were simultaneously used in the optimization of the fermentation of lipopeptides producing bacteri a B. amyloliquefaciens ES-2-4, which was proved to be effective and economical.
Key words: Bacillus amyloliquefaciens; Lipopeptides; Fermentation; Optimization; Uniform Design

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