谷氨酰胺转胺酶发酵培养基的响应面分析优化

Fermentation Medium Optimization of Transglutaminase by Response Surface Analysis

利用SAS(Statistical Analysis System)软件中二水平设计的Plackett-Burman设计和响应面分析法(Response Surface Analysis,简称RSA),研究了链霉菌(Streptomyces sp.)HS-1摇瓶发酵生产谷氨酰胺转胺酶的发酵培养基.通过二水平设计实验考察了八种因素对发酵生产谷氨酰胺转胺酶的影响,利用极差分析确定其中以豆饼粉水解物、甘油以及硫酸铵为影响链霉菌发酵生产谷氨酰胺转胺酶的重要因素.通过响应面分析法建立了这三个重要因素的二次回归模型,应用规范分析找到最优点,分别为豆饼粉水解物24.0g.L-1,甘油24.4g.L-1,硫酸铵5.40g.L-1.摇瓶实验表明,应用优化培养基谷氨酰胺转胺酶酶活由6.27μ.mL-1提高到7.30μ.mL-1,提高了16.4%.

The optimal flask-shaking batch fermentation medium of microbial transglutaminase produced by Streptomyces sp. HS-1 was studied by Plackett-Burman design and Response Surface Analysis （RSA） with SAS （Statistical Analysis System）. The results showed that the effects of soybean hydrolysate, glycerol and ammonium sulfate on the activity of microbial transglutaminase were significant among the eight factors by Plackett-Burman design and analysis. A polynomial regression model including the above three important factors was set up by RSA. The optimal concentrations of the three factors were assessed by the Canonical analysis. Estimated optimal conditions of the three factors were as the follows： soybean hydrolysate 24.0 g·L^-1, glycerol 24.4 g·L^-1 and ammonium sulfate 5.40 g·L^-1 The enzyme activity was increased by 16.4%, from 6.27 μ·mL^-1 to 7.30 μ·mL^-1 using the optimal flask-shaking batch fermentation medium.