基于正交设计的谷氨酸发酵条件优化

Optimization of Glutamate Production in Fermentation Process by Orthogonal Design

在摇瓶发酵条件下,为进一步研究谷氨酸棒杆菌的最佳发酵条件,以发酵液中谷氨酸产量为评价指标,采用单因素和正交实验方法,从温度、p H、接种量和转速四个方面,对发酵条件进行优化。结果显示:各因素对谷氨酸产量影响的主次顺序为:接种量>温度>p H>转速,其中,温度和接种量因素对谷氨酸产量影响达到显著(p<0.05)水平。谷氨酸最优发酵参数为:温度34.0℃、p H7.5、接种量5%和转速100r/min,该条件下发酵液中谷氨酸产量达到47.21g/L。

To optimize the expression of glutamate, the influence of different conditions based on shake flask fermentation such as temperature, pH, inoculation amount and rotational speed were investigated by using single factor experiment and orthogonal experiment. The importance of each factor was detetmined as inoculation amount〉temperature〉pH〉rotational speed. In which the impact of temperature and inoculation amount on glutamate production reached significant level （p〈0.05）.The optimized fermentation conditions for glutamate production were temperature 34.0℃, pH 7.5, 5% inoculation amount and rotational speed of 100r per minute,under the conditions, the content of glutamate reached to 47.21 g/L.