响应面法优化印度梨形孢液体发酵培养基

Optimization of Liquid Fermentation Medium of Serendipita indica by Response Surface Methodology

为提高印度梨形孢(Serendipita indica)液体发酵的培养效率,对印度梨形孢液体发酵培养基进行优化。首先运用单因素试验筛选出基础液和影响因子;再通过最陡爬坡试验确定影响因子浓度;最后以印度梨形孢菌丝鲜重和干重为响应值建立二次回归方程,运用响应面中心组合设计进行液体发酵培养基成分优化。结果表明:印度梨形孢液体发酵培养基最佳配方为:马铃薯滤液100 mL(水100 mL,马铃薯20 g),麦芽汁4.370 mL,酵母粉0.052 g,硫酸镁0.040 g。使用此配方,摇瓶培养3天后,获得菌丝平均鲜重为12.935 g,平均干重为0.262 g。与PDB培养基相比,鲜重和干重分别提高了300.023%和92.647%,极大的提高了印度梨形孢发酵培养效率。

To improve the culture efficiency of liquid fermentation of Serendipita indica,the S.indica liquid fermentation medium was optimized.Firsdy,the basic solution and influencing factors were screened by single factor test.Then the concentration of influencing factors was determined by the steepest climb test.Finally,the fresh and dry weight of S.indica mycelia were used as response values to establish a quadratic regression equation,and the composition of S.indica liquid fermentation medium was optimized by response surface central composite design.The results showed that the optimal liquid fermentation medium of S.indica was:potato filtrate 100 mL(water 100 mL,potato 20 g),Malt extract 4.370 mL,Yeast extract 0.052 g,MgSO_(4)·7H_(2)O 0.040 g.Using this formulation,an average fresh weight of S.indica mycelia was 12.935 g and an average dry weight of 0.262 g was obtained after three days of culture in shake flask.Compared with the PDB medium,the fresh weight and dry weight were increased by 300.023%and 92.647%,respectively,which gready improved the fermentation efficiency of S.indica.