枯草芽孢杆菌产果胶裂解酶培养基优化研究

Optimization of Culture Components for Pectinase Production by Bacillus Subtilis

通过Plackett-Burman试验设计,从葡萄糖、果糖、豆粕粉、氯化铵、乙酸铵、硫酸铵、蛋白胨、酵母提取物、K2PHO4、KH2PO4、CaCl2等11个相关因子中筛选出对枯草芽孢杆菌产果胶裂解具有显著影响的因子——果糖、豆粕和酵母提取物,选取因子豆粕和酵母提取物进行响应面设计分析,研究结果表明当豆粕和酵母提取物含量分别为100 g/L,25 g/L时,果胶裂解酶活性最大为22.69 U/mL。

A Plackett-Burman design was used to screen the significant factors from glucose, sucrose, soybean meal, NH4Cl, （NH4）2CHCOOH, （NH4） SO4, peptone, yeast extracts, K2PHO4, KH2PO4 and CaCl2 to affect pectinase production. Furthermore, central composite design of experiments was carried out to optimize the optimal levels of two important factor, namely soybean meal and yeast extracts. The optimum concentration levels for obtaining maximum 22.69 U/mL pectinase activity were： 100 g/L soybean meal and 25 g/L yeast extracts.