响应面法优化普鲁兰多糖发酵培养基.pdfVIP

中国食品添加剂 试验研究 China Food Additi 响应面法优化普鲁兰多糖发酵培养基 卢星达，汪建明，马晓蕾 (食品营养与安全省部共建教育部重点实验室， 天津科技大学食品工程与生物技术学院，天津 300457 ) 摘 要:采用响应面分析法对出芽短梗霉生产普鲁兰多糖的发酵培养基进行优化。采用 Pláckett - Burman 实验筛选出影响普鲁兰多糖产量的主要因素为庶糖、 NaCl 和 FeS0 ，利用最陡爬坡路径逼近响应区域，应用 4 Box - Behnken 设计和响应面分析优化得到最佳发酵培养基，发酵单位较优化前提高了 30.1% 。 关键词:普鲁兰多糖;响应面;优化;培养基 Optimization of fermentation medium for pullulan production by response surface methodology l 2 3 LU Xing-da , WANG Jian-ming , MA Xiao-lei (Key Laboratory of Food Nutrition and Safety , Ministry of Education , College of Food Engineering and Biotechnology , Tia叮in University of Science Technology , Tianjin 300457) Abstract: The fermentation materials of pullulan producing strain were optimized by the response surface methodology. Fir.悦， Plackett - Burman design was adopted to screen out the important factors affecting the output of pullulan: su幅 crose , NaCl , FeS04 • Then the path of the steepest ascent was utilized to approach the optimal region. At last , the optimiz也d medium was obtained by Box 一 Behnken design and response surface methodology. Under the condition , the pullulan was increased by about 30. 1% compared with the previous condition. Key words: pullulan; response surface methods; optimization; medium 了中试水平规模的生产，进而形成较大批量生产 普鲁兰多糖是出芽短梗霉分泌的胞外多糖， 规模，至今仍然垄断着国际市场;美国也于70 年 该糖无色、无昧、无毒，对人体无任何副作用， 代中