Plackett-Burman设计在曲霉Aspergillus sp. GX-0010果糖基转移酶发酵条件主要因子筛选中的应用

Application of Plackett-Burman design for determinating key factors on fermentation condition of Aspergillus sp. GX-0010 producing fructosyltransferase

试验采用Plackett-Burman试验设计,选取蔗糖、蛋白胨、硫酸亚铁、pH值、温度、培养时间、装液量,接种量共8个相关因素进行设计,统计分析表明,pH(p=0.019)、温度(p=0.003)、装液量(p=0.131)为对曲霉(Aspergillus sp.)菌株GX-0010产果糖基转移酶具有显著影响的因素。

The Plackett-Burman design was applied to screen the key factors from the following eight elements： sucrose, peptone, FeSO4, pH, temperature, culture time, culture volume, inoculum quantity, which would affect the activity of fructosyltransferase produced by Aspergillus sp. GX-0010. With SPSS software statistical analysis was performed, it showed that pH （p=0.019）, temperature （p=0.003） and culture volume （p=0.131）were significant factors for fructosyltransferase activity.