响应面分析结冷胶发酵培养基优化研究

Optimization Study on Production of Fermentation Medium for Gellan Gum with Using Response Surface Methodology

结冷胶是由假单胞菌发酵产生的多糖,可广泛用于食品、药品辅料中,起到凝胶、增稠等作用。通过单因素试验和响应面优化试验得到发酵培养基的最佳成分。首先,通过对结冷胶培养基中碳源、氮源和无机盐进行单因素优化,最终确定最佳碳源为葡萄糖、氮源为蛋白胨、无机盐为硫酸镁和磷酸氢二钾。采用响应面Box-BehnkenDesign中心组合设计优化试验,确定了葡萄糖添加量3.2%,蛋白胨添加量0.52%,硫酸镁添加量0.064%和磷酸二氢钾添加量0.15%的最优培养基成分,并建立了结冷胶发酵培养基模型。最后,对模型进行了验证,获得产胶率为1.74%。

Gellan gum is a polysaccharide produced by the fermentation of Pseudomonas,which can be widely used in foods and pharmaceutical excipients to play a role in gelation and thickening. In this paper,the optimal composition of fermentation medium was obtained by single factor and response surface optimization. Firstly,the single source of carbon source,nitrogen source and inorganic salt in the gellan gum medium was optimized to determine the best carbon source as glucose,nitrogen source as peptone,inorganic salt as magnesium sulfate and dipotassium hydrogen phosphate. Using the response surface Box-Behnken Design center combination design optimization experiment,the optimal medium composition with glucose 3.2%,peptone 0.52%,magnesium sulfate 0.064% and potassium dihydrogen phosphate 0.15% was determined,and the knot was established gel fermentation medium model. Finally,the model was verified and the gel yield was 1.74%.