摘要
运用Plackett-Burman法确定了影响脂肽产量的3个重要因素:FeSO4、MnSO4和酵母粉,通过最陡爬坡试验确定了以上3个重要影响因素的最佳质量浓度范围,再利用Box-Behnken设计得出回归方程并利用Minitab软件进行回归分析,得到各因素的最佳质量浓度(g/L):FeSO40.011,MnSO40.204,酵母粉0.205,KH2PO43.4,Na2HPO41.5,NaNO34,MgSO4.7H2O 0.2,液体石蜡25。采用优化后的培养基进行发酵,发酵液的表面张力值降至38.4 mN/m,脂肽产量达到401 mg/L,提高了19.7%。
The influence of FeSO4,MnSO4 and yeast extract powder on lipopeptide production were determined by Plackett-Burman and the path of steepest ascent was used to approach the optimal region.The concentrations（g/L） of those important factors were optimized by Box-Behnken and response surface analysis by Minitab in which FeSO4 is 0.011,MnSO4 is 0.204,yeast extract powder is 0.205,KH2PO4 is 3.4,Na2HPO4 is 1.5,NaNO3 is 4,MgSO4·7H2O is 0.2 and liquid paraffin is 25.The surface tension of the fermentation broth was reduced to 38.4 mN/m and the lipopeptide production reached 401 mg/L in the optimized fermentation medium.
出处
《大连工业大学学报》
CAS
北大核心
2010年第4期259-263,共5页
Journal of Dalian Polytechnic University
关键词
采油菌株
响应面法
脂肽
microbe for MEOR
response surface analysis
lipopetide
