响应面法优化低温淀粉酶发酵条件研究

Study on Optimization Fermentation Conditions for a Cold Active Amylase by Response Surface Analysis

目的:利用利用响应面法对低温淀粉酶发酵条件进行优化,确定最佳产酶条件。方法:使用Design Expert软件的Plack-ett-Burman设计法对低温淀粉酶发酵条件进行了筛选,并利用响应面分析法进行了主要影响因素进行了回归分析。结果:筛出3个影响较大的因素,即蔗糖、蛋白胨、装添量;得到了各因素的最佳水平值,即蔗糖1.08%、蛋白胨2.02%、装添量87ml。结论:经3批发酵验证,其实验平均值38.1U/ml与预测值38.5U/ml非常接近,相关系数为98.8%。

Objective： Fermentation conditions for a cold active amylase were optimized and established by response surface analysis. Method： Two - level factorials designs of Plackett - Burman by Design Expert soft were constructed to select fermentation conditions, then the optimized level of these factors were determined by response surface analysis. Result：Three important factors were screened, which were sucrose,tpytone and broth volume. The optimized conditions were 1.08% sucrose, 2.02% typtofie, 87ml liquid in 500ml flask. After three batches cultivation, the results showed the yield of an average of 38.1U/ml. Conclusion ： It was very closed with predominant value 38.5U/ml, the correlalion coefficient was 98.8%.