响应面法优化米曲霉Co-26产曲酸发酵工艺参数研究

Optimization of fermantation parameters of kojic acid from Aspergillus oryzae Co-26 by response surface methodolog

为研究米曲霉Co-26生产曲酸最佳发酵工艺参数,采用响应面法对其发酵条件进行优化。以单因素实验为基础,选取影响显著的因素进行响应面实验,通过Box-Behnken中心试验,最终确定曲酸产量最高的最佳发酵温度为36℃,发酵天数为6 d,接种体积分数为10%,菌龄为49 h,获得的曲酸最高理论质量浓度为51.19 g/L。通过最佳工艺模型验证,实际质量浓度可达50.9 g/L,接近预测值,说明该模型准确反映了实际发酵情况,为工业化发酵生产曲酸提供理论依据。

In order to study the best fermentation parameters of koji acid produced by Aspergillus oryzae Co-26,the fermentation conditions were optimized by response surface method.Through single-factor experiment,the factors that have significant influence were selected for the response surface experiment.Finally,based on the Box-Behnken centre combination test,the optimal fermentation temperature was 36℃,the number of fermentation days was 6 days,the inoculation amount was 10%,the bacterial age was 49 h,and the highest theoretical mass concentration of kojic acid obtained was 51.19 g/L.Through the verification of optimum process model,the actual mass concentration can reach 50.9 g/L,which is close to the predicted value,indicating that the model accurately reflect the actual fermentation situation and provide a theoretical basis for the production of kojic acid by industrial fermentation.