倪赛, 刘银春, 李健, 等. 响应面法优化桔青霉PA-33菌株的发酵工艺[J]. 华南农业大学学报, 2019, 40(2): 94-102. DOI: 10.7671/j.issn.1001-411X.201804033
    引用本文: 倪赛, 刘银春, 李健, 等. 响应面法优化桔青霉PA-33菌株的发酵工艺[J]. 华南农业大学学报, 2019, 40(2): 94-102. DOI: 10.7671/j.issn.1001-411X.201804033
    NI Sai, LIU Yinchun, LI Jian, et al. Fermentation optimization of Penicillium citrinum PA-33 strain by response surface method[J]. Journal of South China Agricultural University, 2019, 40(2): 94-102. DOI: 10.7671/j.issn.1001-411X.201804033
    Citation: NI Sai, LIU Yinchun, LI Jian, et al. Fermentation optimization of Penicillium citrinum PA-33 strain by response surface method[J]. Journal of South China Agricultural University, 2019, 40(2): 94-102. DOI: 10.7671/j.issn.1001-411X.201804033

    响应面法优化桔青霉PA-33菌株的发酵工艺

    Fermentation optimization of Penicillium citrinum PA-33 strain by response surface method

    • 摘要:
      目的  优化桔青霉Penicillium citrinum PA-33发酵培养基和发酵条件,以提高桔青霉PA-33的抗菌活性。
      方法  采用单因素试验确定桔青霉PA-33发酵所需最适基础培养基、碳氮源和无机盐,并利用响应面法设计确定最适发酵培养基配方;在发酵条件单因素试验基础上,采用三元二次通用旋转组合设计和频率分析法优化其最适发酵条件组合。
      结果  经优化后,最佳发酵培养基配方为马铃薯汁液219.91 g·L−1、甘露醇34.11 g·L−1、黄豆粉6.25 g·L−1;最适发酵条件为装液量50 mL、接种量3.5% (φ)、发酵温度28 ℃,摇床转速150 r·min−1、发酵时间12 d。优化后发酵液对大肠埃希菌Escherichia coli的抑菌圈直径为28.99 mm,较优化前抑菌圈直径 (18.73 mm) 增加了10.26 mm。
      结论  采用响应面法、三元二次通用旋转组合设计和频率分析法优化发酵工艺,显著提高了桔青霉PA-33发酵液的抗菌活性,为该菌株的抗菌活性物质的分离以及工业化生产提供依据。

       

      Abstract:
      Objective  To optimize the medium composition and fermentation conditions of Penicillium citrinum PA-33 to improve its antibacterial activity.
      Method  Single factor experiments were used to determine the optimum basic medium, carbon sources, nitrogen sources and inorganic salts. The optimum formulation of fermentation medium was determined by response surface methodology. On the basis of single factor tests of fermentation conditions, the optimal combination of fermentation conditions was optimized by ternary quadratic rotation unitized design and frequency analysis method.
      Result  The optimal medium composition were: Potato juice 219.91 g·L−1, mannitol 34.11 g·L−1 and soybean powder 6.25 g·L−1. The optimal fermentation conditions were: Liquid volume 50 mL, inoculation concentration 3.5% (φ), culture temperature 28 ℃, rotation speed 150 r·min−1 and fermentation for 12 d. The inhibition zone diameter of fermentation broth after optimization on Escherichia coli reached 28.99 mm, increased by 10.26 mm compared with 18.73 mm under the original conditions.
      Conclusion  Response surface methodology, ternary quadratic rotation unitized design and frequency analysis method significantly enhance the antibacterial activity of fermentation broth of Penicillium citrinum PA-33, and this study provides a basis for isolation of antibacterial active substances and industrial production of this strain.

       

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