摘要
对淀粉液化芽孢杆菌ES-2抗菌脂肽深层液体发酵培养基及其主要影响因子进行了筛选。首先采用单因子实验,确定了Landy培养基为起始培养基,再采用Plackett-Burman设计法,对影响抗菌肽发酵的显著因素进行筛选。结果表明,在所选取的12个相关因素中,对抗菌肽的产量具有显著影响的因子是KC、lFeSO4、温度。
The medium and key factors of the submerged fermentation for antimicrobial lipopeptide produced by Bacillus amyloliquefaciens ES-2 were screened. Landy medium was determined as initial medium by single factor experiment. Subsequently, the methodology of Plackett-Burman design was undertaken to screen the key factors rapidly from the related 12 factors. By analyzing the statistical regression and the prediction profiler, the temperature and the concentrations of KCl and FeSO4 were found to be the most important factors for the production of antimicrobial peptides.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期60-63,共4页
Science and Technology of Food Industry
基金
安徽省教育厅自然科学基金项目(Kj2005-196B)
安徽科技厅年度重点项目(06023030)
