基于主成分分析的乳酸链球菌素发酵条件优化

Optimization of the Fermentation Condition of Lactococcus Lactis Based on Principal Component Analysis

本研究以乳酸链球菌(lactococcus lactis)为研究对象,在单因素基础上进行PB试验设计,对影响Nisin代谢产量的发酵培养基配方中的14个因素进行降维处理,以抑菌圈直径作为主要评价指标,优选出与Nisin代谢产量关系最为密切的三个因素,分别为发酵温度、KCl的添加量及葡萄糖添加量.

Using Lactococcus Lactis as the research object, the Plackett-Burman experiment design is employed to obtain the three major factors which affect the Nisin Metabolic production. They are temperature, additive amount of KC 1 and additive volume of glucose respectively.