摘要
目的:借助MINITAB15.0,采用Plackett-Burman实验设计法及响应面分析法,对影响火红密孔菌发酵产漆酶的培养基成分进行优化研究。方法:首先利用Plackett-Burman实验设计筛选出影响产酶的三个主要因素,即麦麸、葡萄糖和蛋白胨。在此基础上用最陡爬坡实验逼近最大响应区域,再利用Box-Behnken实验设计及响应面分析法进行回归分析。结果:麦麸、葡萄糖和蛋白胨与漆酶活力存在显著的相关性,通过求解回归方程得到优化发酵条件:麦麸2.5%,葡萄糖2.0%,蛋白胨1.2%,pH自然。此时,漆酶活力达到最大值330.66U/mL,与初始设计发酵培养基中(238U/mL)相比漆酶活力提高了38.9%。结论:首次利用数学统计方法优化了火红密孔菌发酵产漆酶培养基,并建立数学模型,为该菌株漆酶的工业应用提供了一定的理论依据。
Objective：Drawing assistance from MINITAB 15.0 software,Plackett-Burman experimental design and response surface methodology were applied to optimizing culture medium for laccase production from Pycnoporus sanguineus（Fr.）Murr.Method：The important factors influencing laccase production,which identified by initial experimental design of Plackett-Burman were wheat bran,glucose and peptone.The path of steepest ascent was undertaken to approach the optimal region of the three significant factors.Box-Behnken design and response surface analysis were adopted to further investigate the mutual interaction between the variables and obtain optimal values that bring maximum laccase activity.Results：The results showed that wheat bran,glucose and peptone all had significant influence on the activity of laccase.The optimal conditions for the maximal activity discriminated from the regression equation were：wheat bran 2.5%,glucose 2.0%,peptone 1.2%,natural pH.The maximum value was 330.66U/mL.Compared with the laccase activity（238U/mL）cultured in fermentation medium it increased 38.9% under the optimal conditions.Conclusion：Culture medium for Laccase production from Pycnoporus sanguineus（Fr.）Murr was optimized for the first time using statistics and the mathematical model for laccase production was established.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期223-226,共4页
Science and Technology of Food Industry
基金
吉林省科技厅课题(20090553)
