Plackett-Burnan优化蜡样芽孢杆菌α-淀粉酶产酶条件

Cultural conditions optimization for α-amylase production from Bacillus cereus with Plackett-Burman design

对蜡样芽孢杆菌发酵生产α-淀粉酶的产酶条件进行了优化研究,考查了11种因素对其产酶的影响。先利用单因素试验对培养基及培养条件进行优化,在此基础上利用Plackett-Burnan(PB)试验设计法对影响α-淀粉酶产量的重要因素进行筛选。结果表明,以麸皮为碳源,黄豆粉为氮源,碳氮比为1/0.75,初始pH值为7.0,37℃培养时,产酶量最高。通过PB试验进一步筛选表明,装液量、培养时间和麸皮含量3个因素对产酶影响显著。试验初步优化了蜡样芽孢杆菌产α-淀粉酶条件,为日后进一步优化和生产奠定了基础。

The inoculation conditions for a-amylase production from Bacillus cereus were optimized after investigation of 11 factors which affected ta -amylase production. Single factor experiments were used to optimize the medium and cultural conditions at first followed with the most important factors selection with Plackett-Burnan（PB）design. The results showed that the highest enzyme production was achieved under the conditions of using bran as carbon resource, soybean meal as nitrogen resource, ratios of carbon to nitrogen as 1 to 0.75, initial pH value at 7.0 and inoculation under 37℃. Further PB experiment indicated that hree important factors of filling volume, inoculation time and bran contents had significant effect a-amylase production from B. cereus. The inoculation conditions for a-amylase production from B. cereus were preliminarily optimized, which would help for further optimization and application in large-scale industrial production of a-amylase in future.