摘要
采用响应面的方法对淡紫灰链霉菌(Streptomyces lavendulae)H2产α-葡萄糖苷酶抑制剂的发酵条件进行优化,经过单因素试验和Plackett-Burman试验设计筛选出对产α-葡萄糖苷酶抑制剂影响较为显著的3个因素:初始pH、接种量、发酵时间,利用最陡爬坡试验确定Box-Behnken中心组合试验设计的中心点,然后进行中心组合试验对发酵条件进行优化,得出最佳发酵条件为初始pH值为6.5、发酵时间4 d、接种量9%,经过3次试验验证,该发酵液抑制率稳定在68.79%,与预测值相接近。
The fermentation conditions of o^-glucosidase inhibitor production with Streptomyces lavendulae H2 were optimized by response surface methodology. Three factors which had significant effect on α-glucosidase inhibitor production were determined as initial pH, inoculum and fermentation time by single factor experiment and Plackett-Burman design. The central point of Box-Behnken central composite design was determined by the steepest ascent experiments, and then the fermentation conditions were optimized. The optimum fermentation conditions were as follows： initial pH 6.5, fermentation time 4 d and inoculum 9%. Through three validation tests, the inhibition rate of fermented liquid was in steady at 68.79%, which was approached with predicted value.
出处
《中国酿造》
CAS
北大核心
2016年第2期18-23,共6页
China Brewing
基金
国家自然科学基金资助项目(31560448,21506039)
广西省自然科学基金资助项目(2015GXNSFBA139052)
关键词
Α-葡萄糖苷酶抑制剂
淡紫灰链霉菌
响应面法
降血糖作用
α-glucosidase inhibitor
Streptomyces lavendulae
response surface methodology
hypoglycemic activity
