响应面试验优化链霉菌Z331-A的发酵条件

Optimization of fermentation conditions of Streptomyces Z331-A by response surface experiments

链霉菌Z331-A是一株活性很好的生防菌,为提高链霉菌Z331-A发酵液的抑菌效果,对其发酵条件进行优化。该研究在单因子试验基础上,利用Plackett-Burman设计筛选出影响菌株Z331-A发酵的3个关键因子为发酵时间、接种量、摇瓶转速;然后通过响应面试验确定最佳发酵条件。结果表明,链霉菌Z331-A最佳发酵条件为发酵时间7.2d,接种量5.7%,摇瓶转速210r/min。在此最佳发酵条件下,抑菌圈直径可达24.30 mm,比未优化前(19.20mm)提高了26.56%。表明响应面法优化的链霉菌Z331-A发酵工艺效果良好。

Streptomyces Z331-A is a biocontrol strain with good activity.In order to improve the antibacterial effect of Streptomyces Z331-A fermentation broth,the fermentation conditions were optimized.On the basis of single factor experiments,the three key factors(including fermentation time,inoculum,shaker speed)affecting the fermentation of strain Z331-A were selected by Plackett-Burman design.Then the optimum fermentation conditions were determined by response surface experiments.The results showed that the optimum fermentation conditions of Streptomyces Z331-A were as follows:fermentation time 7.2 d,inoculum 5.7%and shaker speed 210 r/min.Under the optimum fermentation conditions,the diameter of inhibition circle was 24.30 mm,which was 26.56%higher than that of before optimization(19.20 mm).It indicated that the fermentation process of Streptomyces Z331-A optimized by response surface experiments was effective.