摘要
以前期驯化的对氯氰菊酯具有较强耐受性和降解能力的酿酒酵母L5为对象,研究了环境因子对该菌株降解氯氰菊酯的影响,采用Plackett-Burman试验设计和响应面法对其降解条件进行了优化。结果表明,环境因子对其降解效果有很大影响,其中培养基初始pH、培养温度及氯氰菊酯浓度是其主要影响因素。验证实验显示,当培养液中氯氰菊酯含量为204mg/L、初始pH为6.7、接种量(种子液细胞浓度为3.0×107个/mL)为5.0%(v/v)、250mL锥形瓶装液量为20mL、30.6℃摇床(140r/min)培养96h时,酿酒酵母L5对氯氰菊酯的降解率达到43.44%。
Saccharomyces cerevisiae L5 with high tolerance and degradation rate on cypermethrin was obtained using gradientlyinducing domestication method. The effects of some environmental faetors on the degradation of cypermethrin by Saccharomyces cerevisiae L5 were studied by Plaekett-Burman design and response surface methodology. Three major faetors influencing the degradation were determined by pH, temperature and substrate concentration. The optimum condition for the strain to degrade cypermethrin was that it was incubated in 20mL mineral medium containing 204mg/L of cypermethrin, 5% of inoculum volume in 250mL conical flask on a rotary shaker （140r/min） at initial pH 6.7 and 30.6℃ for 96h. Under this condition, cypermethrin degradation rate reached 43.44%.
出处
《食品与发酵科技》
CAS
2009年第6期12-15,共4页
Food and Fermentation Science & Technology
关键词
氯氰菊酯
降解
酿酒酵母
优化条件
cypermethrin
degradation
Saccharomyces cerevisiae
optimum condition
