响应面法优化鼠李糖乳杆菌HC9产细菌素发酵条件的研究

Preparatory study on optimizion of fermention conditions for Lactobacilus rham-nosus HC9 producing bacteriocin using response surface methodology

采用响应面法(RSM)对鼠李糖乳杆菌HC9产细菌素的发酵条件进行了优化:通过一次正交回归实验考察了培养温度、培养时间、初始pH值以及接种量对产细菌素的影响,找出了主要影响因子为培养温度和培养时间,皆为正效应,其他组分影响不显著;用最陡爬坡路径逼近细菌素最大产量响应区域;采用通用旋转组合设计确定主要影响因子的最佳水平。优化的发酵条件为培养温度为36.8℃,培养时间为34.8h,初始pH值为6.2,接种量5%,抑菌圈直径达到17.9mm。

Response surface methology was employed to optimize the fermentation condition of Lactobacilus rhamnosus producing bacteriocin： temperature, time, initial pH and inculum size were investigated by hnear regression orthogonal experiment to find signification factors temperature and time ,they have positive effect, while others had no prominent effect;Then,the path of steepest ascent was used to approach the optimal region of the bacteriocin production ; The optimal level of temperature and time was determined by general rotation combinatorial design.Under the optimized conditions：culture temperature is 36.8℃,culture time time is 34.8 h,initial pH is 6.2 and inoculurns is 5%,diameter of inhibition zone achieves 17.9 mm practicalitily.