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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (9): 235-240.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

响应面法优化海藻糖合酶产菌的发酵条件

顾英 宋玉坤 尚宏丽   

  • 收稿日期:2011-12-13 修回日期:2012-01-13 出版日期:2012-03-25 发布日期:2012-03-25
  • 基金资助:

    辽宁省教育厅科研项目

Fermentation Conditions Optimization of Trehalose Synthase Producing Bacterium

  • Received:2011-12-13 Revised:2012-01-13 Online:2012-03-25 Published:2012-03-25

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摘要：

为了优化响应面法海藻糖合酶产生菌pET-30a(+)/TreS的发酵培养基。用Plackett-Burman设计法评价发酵培养基的8个成分对海藻糖合酶的影响，然后用最陡爬坡实验确定重要成分在中心复合设计中的取值变化范围，最后用中心复合设计响应面法求出了重要成分的最佳浓度。结果表明：麦芽糖、蛋白胨和牛肉膏对海藻糖合酶酶活力影响显著(P＜0.05)，是重要成分，其最佳浓度分别为：麦芽糖22.07 g/L、蛋白胨5.46 g/L、牛肉膏2.16 g/L。优化后的培养基酶活力达到0.826 U/mL，比基础发酵培养基培养重组菌的酶活力提高了2倍。说明数理统计实验设计及分析的方法成功地用于了海藻糖合酶基因工程菌pET-30a(+)/TreS的发酵培养基优化，为工业化发酵生产海藻糖合酶奠定了理论基础。

关键词: 香蕉, 香蕉, 广西, 农业气候区划, 精细化

Abstract:

Fermentation medium optimization of Trehalose synthase from pET-30a(+)/TreS by the response surface method. Firstly we evaluated the effect of eight ingredients on Trehalose synthase by Plackett-Burman design evaluation method. Then we determined value range change in the central composite design of important ingredients by the most steep hills experiment. Lastly we found out optimal concentration of important components by central composite design of response surface method. The results showed that maltose, protein peptone, beef cream were important ingredients, which had significant influence on the enzyme activity (P<0.05). Their optimal concentration were the maltose 22.07 g/L, protein peptone 5.46 g/L, beef cream 2.16 g/L. After the optimization of culture medium, enzyme activity could reach 0.826 U/mL, which were raised two times than enzyme activity of foundation fermentation cultivation of recombinant strains. Mathematical statistics and analysis of the experimental design method was applied successfully to optimization of fermentation of Trehalose synthase from pET-30a(+)/TreS, which laid a theoretical foundation for the industrial fermentation Trehalose synthase.