摘要
在摇瓶发酵条件下,采用Plackett-Burman设计法和响应面分析法对枯草芽孢杆菌BDT-3菌株的培养基配方进行优化,确定了影响BDT-3菌株发酵液含菌量的3个重要因子依次为玉米粉、蛋白胨和淀粉;对这3个因子进行爬坡路径试验,通过响应面分析法确定了主要影响因子的最佳条件。优化后的发酵液酶活力为55.90U/mL,相比采用初始发酵培养基提高了11.49%。
Plackett-Burman design and response surface analysis were used to optimize the fermentation medium of Bacillus subtilis BDT-3.Based on the results of Plackett-Burman design,important factors affecting the yield of Bacillus subtilis BDT-3 were corn flour,peptone,starch.Then,the three factors were further optimized using response surface analysis.the three factors were further optimized using response surface analysis.The enzyme activity after optimization for 55.90U/mL,which was 11.49% higher than initial medium.
出处
《食品与发酵科技》
CAS
2011年第4期77-81,共5页
Food and Fermentation Science & Technology
基金
中国烟草总公司郑州烟草研究院项目"多菌种耦合发酵及复合酶降解烟叶纤维素及果胶质的研究"
关键词
枯草芽孢杆菌
发酵培养基
响应面法
蛋白酶
Bacillus subtilis
fermentation medium
response surface methodology
protease
