摘要
用Plackett-Burman和中心复合(central composite design)试验设计对影响拮抗链霉菌HD-010菌株发酵生产抗辣椒根腐病菌活性物质的9个因素进行筛选优化。结果表明:葡萄糖、蔗糖、玉米粉是发酵培养基中影响抗菌活性物质产量的主要因素。以发酵液效价值为响应值,对3个因素进行中心复合设计,并经响应面法优化分析得到影响抗菌活性物质效价值的二阶模型,确定最优发酵培养基3个关键因素的水平为:葡萄糖质量浓度10g/L,蔗糖质量浓度10.2g/L,玉米粉质量浓度25.8g/L,采用此优化配方,发酵液效价值比原始发酵培养基发酵液提高了55.28%,为进一步生产提供参考。
In this study,anti-Fusarium soloni substances were produced by means of Streptomyces HD-010 fermentation.In order to maximize anti-Fusarium soloni potency,Plackett-Burman （PB） experimental design was initially used to screen the most important affecting factors out of nine ones including medium components and fermentation conditions,followed by central composition design based response surface optimization of three screened factors.Glucose,sucrose and corn flour concentrations in fermentation medium were the most important factors affecting the production of anti-Fusarium soloni substances and their optimum levels were 10,10.2 g/L and 25.8 g/L,respectively.The anti-Fusarium soloni potency of the fermentation supernatant obtained under these optimum levels was 71.3784 AU/mL,much higher than before optimization （45.9669 AU/mL）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期340-344,共5页
Food Science
基金
黑龙江省新世纪高等教育教学改革工程项目(5775)
关键词
链霉菌HD-010
发酵
响应面优化
Streptomyces HD-010
fermentation
response surface optimization
