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| 响应面法优化黄杆菌YK-5产卡拉胶酶的发酵条件 | |
| 引用本文： | 刘苹,张珠,张聪芝,唐志红,张振,蒋波,温少红,秦松.响应面法优化黄杆菌YK-5产卡拉胶酶的发酵条件[J].烟台大学学报(自然科学与工程版),2012,25(3):194-198. |
| 作者姓名： | 刘苹 张珠 张聪芝 唐志红 张振 蒋波 温少红 秦松 |
| 作者单位： | 1. 烟台大学生命科学学院,山东烟台,264005 2. 烟台大学文经学院,山东烟台,264005 3. 中国科学院烟台海岸带研究所,山东烟台,264003 |
| 基金项目： | 山东省优秀中青年科学家科研奖励基金资助项目，山东省科技攻关计划资助项目 |
| 摘 要： | 采用响应面法对黄杆菌YK-5产卡拉胶酶的发酵条件进行了优化．首先利用Plackett．Burman设计从8个因子中筛选出3个影响YK-5产酶的主要因素，分别为：培养温度、培养基起始pH和培养基中卡拉胶含量．然后进行最陡爬坡试验逼近最佳响应面区域，最后通过Box．Behnken设计和响应面分析得到最适条件：培养温度28．17℃，培养基起始pH值8．77和培养基中卡拉胶含量3．71g／L．在最适条件下测得的酶活为215．72U／mL，是优化前的2．2l倍． |
| 关 键 词： | 黄杆菌 卡拉胶酶 响应面分析 发酵条件 |
Optimization of Fermentation Conditions for Carrageenase Production by Flavobacterium sp.YK-5 Using Response Surface Methodology |
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| LIU Ping , ZHANG Zhu , ZHANG Cong-zhi , TANG Zhi-Hong , ZHANG Zhen , JIANG Bo , WEN Shao-Hong , QIN Song.Optimization of Fermentation Conditions for Carrageenase Production by Flavobacterium sp.YK-5 Using Response Surface Methodology[J].Journal of Yantai University(Natural Science and Engineering edirion),2012,25(3):194-198. | |
| Authors: | LIU Ping ZHANG Zhu ZHANG Cong-zhi TANG Zhi-Hong ZHANG Zhen JIANG Bo WEN Shao-Hong QIN Song |
| Institution: | 1.School of Life Science,Yantai University,Yantai 264005,China;2.Wenjing College,Yantai University,Yantai 264005,China;3.Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences,Yantai 264003,China) |
| Abstract: | Response surface analysis is applied to optimize the fermentation conditions for carrageenase production by Flavobacterium sp. YK-5. Plackett-Burman design is used to evaluate the effect of eight related factors on produced carrageenase activity firstly, and three main factors are screened out, including temperature, pH value and carrageenan. Then the path of steepest ascent is taken to approach the optimal region of fermentation conditions. The optimal combined conditions, for maximum enzyme activity are further optimized by Box-Behnken design and surface response analysis as follows： temperature 28.17 °C, initial pH value 8.77 and carrageenan 3.71 g/L. Un- der the optimization of culture conditions, the carrageenase activity increases to 215.72 U/mL, which is 2.21 times of the preliminary culture. |
| Keywords: | Flavobacterium sp carrageenase response surface analysis fermentation conditions |
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