产蓝色组分链霉菌A1013Y的分离鉴定及发酵条件优化

Identification of an Actinomyces A1013Y Producing Natural Blue Component and Optimization of Fermentation Conditions

蓝色素作为3种基色之一,具有广阔的应用空间。目前发现的天然蓝色素种类较为稀少。本研究从土壤中筛选出一株蓝色组分产量较高的链霉菌A1013Y并进行初步鉴定,优化其产蓝色组分的液态发酵条件。根据其形态、培养特征、基因系统发育树等鉴定该产蓝色组分菌株为脱叶链霉菌组。在单因素发酵条件优化基础上,采用Plackett-Burman试验设计对碳源含量(葡萄糖)、氮源含量(大豆蛋白胨)、初始pH值、培养温度、培养时间、接种量及转速7个因素进行考察,进而利用Box-Behnken对筛选出的碳源含量(葡萄糖)、培养温度、培养时间3个因素做响应面分析。结果表明,葡萄糖含量为2.7%,在23.5℃条件下摇瓶培养93 h,色价达304.67 U/mL,比优化前的46 U/mL提高7倍,具有较大的应用潜力。

As one of the three primary colors, blue pigment has a broad application space, but the types of natural blue pigment has been discovered is rare. In this paper, we had made the preliminary identification of the blue compenent production microorganisms A1013 Y which was screened from the soil, and produced blue compenent by liquid fermentation. According to its morphology, culture characteristics and genetic analysis of the phylogenetic tree, the blue compenent production strains is Streptomyces exfoliates group. On the basis of single factor experiments,several factors on the concentration of carbon source（glucose）, nitrogen source concentration（soy peptone） initial pH, culture temperature,time, quantity and speed were studied by the Plackett-Burman experimental design, and screened out the concentration of carbon source（glucose）, culture temperature and culture time to finished the response surface analysis by the BoxBehnken, then obtained the best process conditions： glucose concentration 2.7%, beef extract 2.7%, tryptone 0.5%, soy peptone 0.4% NaCl 0.4%, initial inoculum 8%, initial pH 8, Shake flask speed 160 r·min-1, fermentation temperature23.5 ℃, fermentation time 92.97 h. The total blue compenent relatively value has increased from 46 U/mL to 304.67 U/mL, it has been enhanced about 7 times than non-optimal value and it has a great application potential.