利用RSM法优化副干酪乳杆菌HD1.7产细菌素发酵培养基

Medium optimization for bacteriocin produced by Lactobacillus paracasei HD1.7 using response surface methodology

用RSM法以MRS培养基为基础对副干酪乳杆菌HD1.7的液体培养基进行优化。首先采用Plackett-Burman试验设计筛选显著因子,确定了影响细菌素产生的主要成分:牛肉膏、葡萄糖、酵母粉;运用最陡爬坡试验逼近最大细菌素产生区域;利用RSM法对培养基进行优化。试验结果表明培养基最佳配方为酵母粉0.26%、牛肉膏0.88%、蛋白胨1.5%、葡萄糖2.45%、Mg-SO40.06%、K2HPO40.2%、吐温80 0.1%、MnSO40.005%、NaC l 0%。

Response Surface Methodology（RSM）was applied to optimize the liquid medium of MRS for bacteriocin producted by Lactobacillus paracasei HD1.7. Two level factorial design of Plackett - Burman was used to evaluate the influence of nine related factors. It showed that beef extract, glucose and yeast extract powder were key factors of bacteriocin producing. The path of steepest ascent was used to approach the optimal region of baeteriocin. The concentrations of three main factors were further optimized by using RSM. The results showed the optimized compositions of medium are yeast extract powder 0.26%, peptone 1.5% , glucose 2.45%, MgSO4 0. 06% K2HPO4 0.2% Tween-800.1%, MnSO40.005%, NaCl0%.