淀粉液化芽孢杆菌抗菌脂肽发酵培养基及发酵条件的优化

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摘要:
【目的】提高淀粉液化芽孢杆菌(Bacillus amyloliquefaciens)发酵产脂肽类抗菌物质的产量.
【方法】采用Plackett-Burman Design对影响B. amyloliquefaciens ES-2-4产脂肽类抗菌物质产量的13个因子进行筛选,在筛选结果的基础上,再运用Uniform Design(均匀设计)对关键因子的最佳水平范围进行研究,通过回归方程求解得到最高产量时各关键因子的最优组合.
【结果】影响抗菌物质产量的关键因子为葡萄糖、L-谷氨酸钠、转速和温度;获得最佳产量时关键因子的最优组合为:葡萄糖(42 g·L-1)、L-谷氨酸钠(14 g·L-1)、温度(27℃)、转速(200r/min),在此条件下,产量从优化前的4.84 g·L-1 提高到了6.76 g·L-1,增长了39.7%.【结论】B. amyloliquefaciens ES-2-4抗菌脂肽发酵培养基筛选与优化的过程中,采用Plackett-Burman Design和Uniform Design相结合的方法,效果显著,经济有效.
关键词:淀粉液化芽孢杆菌;抗菌脂肽;发酵;优化;均匀设计

英文原文（有能力的朋友看下）：
Optimization of Fermentation Technology for Lipopeptides Producing Bacteri a Bacillus amyloliquefaciens ES-2-4
FANG Chuan-ji, LU Zhao-xin, SUN Li-jun, BIE Xiao-mei, LU Feng-xia, HUANG Xian-qing
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095)
Abstract: 【Objective】 Research technology was explored is to increase the yield of lipopeptides produced by bacteri a Bacillus amyloliquefaciens ES-2-4. 【Method】Plackett-Burman Design was used to evaluate the effect of the thirteen factors. In the following phase of the optimization process, Uniform Design was applied to get the optimum composition of the crucial factors. 【Result】By statistical analysis, the significant factors affecting the yield of the antimicrobial substance were determined as follows: glucose, L-monosodium glutamate, temperature, rotated speed. And the optimal composition was 42 g·L-1glucose, 14 g·L-1 L-monosodium glutamate, 27℃ and 200 r/min. The production of the antimicrobial substance increased from 4.84 g·L-1 to 6.76 g·L-1, which was 39.7% higher than that of the control. 【Conclusion】 Plackett-Burman design and Uniform Design were simultaneously used in the optimization of the fermentation of lipopeptides producing bacteri a B. amyloliquefaciens ES-2-4, which was proved to be effective and economical.
Key words: Bacillus amyloliquefaciens; Lipopeptides; Fermentation; Optimization; Uniform Design

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