摘要
用响应面法对产纤溶酶的解淀粉芽孢杆菌D-12的发酵条件进行了优化。首先通过单因素实验考察了各因素对产酶的影响,后在此基础上采用Plackett-Burman设计得出发酵时间、糊精浓度、细菌学蛋白胨浓度三个最重要的影响因素,接着通过最陡爬坡实验逼近酶活的最高区域,然后通过中心组合设计实验对显著因素进行优化,最后响应面法进行分析,得到的最佳发酵条件为:细菌学蛋白胨浓度2.25%,糊精浓度2.65%,发酵时间45 h。在此条件下,酶活为96.340 IU/mL。验证实验所得酶活为98.947 IU/mL,因此本优化工艺结果比较可靠。
The fermentation conditions for fibrinolytic enzyme produced by Bacillus amyloliquefaciens was optimized by response surface methodology. Firstly, the impact of single factor on fibrinolytic enzyme production was studied and three factors with the most significant effect on fibrinolytic enzyme production were obtained by Plackett-Burman design. The way to reach the highest fibrinolytic activity area was investigated through the steepest climbing experiments. Different levels of the most three significant factors were optimized using central composite designs and response surface analysis. As a result, the optimal fermentation conditions for fibrinolytic enzyme were the concentration of bacteria peptone 2.25%, concentration dextrin 2.65% and fermentation time 45 h. Under these conditions, the enzyme activity was 96.340 1U/mL. Validation experiment showed the activity of fibrinolytic enzyme was 98.9471U/mL.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第10期1350-1355,共6页
Modern Food Science and Technology
基金
国家自然科学基金项目(31171732)
中央高校基本业务费项目(2011ZM0136)
