基于姬松茸深层发酵的Plackett-Burman筛选

Submerged culture of Agaricus blazei Murill

对姬松茸液体深层发酵培养工艺条件进行单因素实验:应用Minitab15软件设计Plackett-Burman筛选实验,筛选出蔗糖及酵母膏质量浓度、培养温度、微量元素配比4个显著性影响因素,通过正交试验对其进行优化。确定最佳培养工艺条件:蔗糖质量浓度45 g/L,酵母膏质量浓度3 g/L,KH2PO4质量浓度2.5 g/L,MgSO4质量浓度1.25 g/L,培养温度27℃,培养时间7 d,多糖产量可达4.64 g/L。

By single factor experiments, submerged culture of Agaricus blazei Murill was studied. Plackett-Burman experiment was carried out, and the results were calculated in Minitab 15 software, in which four important factors were shown as follows ： the concentration of sucrose and yeast extract, temperature, and microelement ratio. The four important factors were optimized by the orthogonal experiment design. The results showed that under the conditions of sucrose 45 g/L, yeast extract 3 g/L, KH2PO4 2.5 g/L, MgSO41.25 g/L, temperature 27 ℃, the yield of polysaccharide reached 4. 64 g/L after 7 d culture.