Condition Optimization of Lipopeptide Production by Bacillus natto NT-6 in Solid-State Fermentation with Box-Behnken Design

用Box-Behnken设计优化纳豆菌NT-6菌株固态发酵生产抗菌脂肽条件（英文）

Solid-state fermentation has certain advantages in improving the yield of lipopetide, Box-Behnken Design（BBD） was adopted to optimize the producing condition of the antibacterial lipopetide produced by Bacillus natto in this article. The optimal solid state fermentation conditions were obtained： 10 g solid medium（7 g of wheat bran, 3 g of soybean meal） with appropriate inorganic salt（glucose 0.67%,sodium glutamate 0.64%,（NH4）2SO40.15%, K2HPO40.10%）; moisture content 123.78%; inoculation amount 10%; cultivation temperature 36.75 ℃ and cultivation time 72.4 h. The maximum production of lipopetide is 61.76 mg/gds under such conditions. This is the first report on the optimization of lipopeptide fermentation conditions in solid-state fermentation by wheat bran and soybean meal with Bacillus natto NT-6 strain, and will contribute to the development of lipopetide production.

[目的]抗菌脂肽在农业生产、医药和食品领域有广泛的应用前景,高效生产是其产业化应用的关键。采用Box-Behnken实验设计(BBD)对纳豆菌NT-6菌株固态发酵产抗菌脂肽的条件进行优化。[方法]通过Box-Behnken实验设计对麸皮与豆粕的比例、发酵温度、发酵时间、培养基含水量、接种量、无机盐等条件进行优化。[结果]得到最适固态发酵条件是:10 g固体基质(麸皮7 g、豆粕3 g)、加入适当的无机盐(0.67%的葡萄糖、0.64%的谷氨酸钠、0.15%的硫酸胺、0.10%的磷酸氢二钾)、123.78%含水量、10%接种量、36.75℃、发酵72.4 h,在此条件下,所得抗菌脂肽产量为61.76 mg/g。[结论]利用麸皮和豆粕等基质,采用Box-Behnken试验设计可以高效优化脂肽发酵条件,使脂肽的产量有较大幅度的提高。