响应面法对抑制多杀性巴氏杆菌的枯草芽胞杆菌五倍子发酵液发酵条件的优化

Optimization of Galla Chinensis fermentation by Bacillus subtilis AP139 with response surface methodology

目的利用响应面法对枯草芽胞杆菌AP139与中草药五倍子混合发酵液针对多杀性巴氏杆菌PM2010的抑菌效果进行优化,为畜禽多杀性巴氏杆菌病防治提供参考。方法采用Plackett-Burman设计法对影响枯草芽胞杆菌AP139与中草药五倍子发酵液抑菌效果的8个因子的重要性进行考察,筛选出对抑菌效果具有显著性影响的主效应因素,再通过中心组合设计和响应面分析法确定各显著影响因子的最佳水平。结果优化后的发酵条件为:蛋白胨10g/L,葡萄糖20g/L,NaCl 5g/L,MgSO_4·7H_2O_2.26g/L,五倍子3%,接种量2.04%,温度35℃,培养48h。结论通过响应面法优化后,枯草芽胞杆菌AP139与五倍子发酵液对巴氏杆菌PM2010抑菌圈效果达到了29.8711mm,相对于发酵条件优化前提高了1.92倍。

Objective To improve the antibacterial effect of fermentation prduct of Galla Chinensis by Bacillus subtilis AP139 against Pasteurella multocida PM2010 by using the response surface method.MethodsPlackett-Burman design was used to investigate the importance of the 8factors which influence the antibacterial effects of fermentation liquid of Galla Chinensis by AP139 on PM2010.The main effect factors were screened out,and the optimal levels were determined with central composite design（CCD）and response surface analysis.Results The optimal fermentation conditions were 10g/L of peptone,20g/L of glucose,5g/L of NaCl,2.26g/L of MgSO_4 ·7H_2O,3% of Galla Chinensis,2.04% of inoculation amount of AP139,temperature at 35 ℃,fermentation period of 48 hours.Conclusion After the optimization by response surface method,the antibacterial effect of fermentation liquid of Galla Chinensis by Bacillus subtilis AP139 against Pasteurella PM2010 reach 29.8711 mm,1.92 times higher compare to that before optimization.