响应面法优化生香酵母C42增殖培养基
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摘要
在摇瓶水平上对生香酵母C42培养基进行响应面法优化。首先用单因子法筛选最优碳源、氮源及无机盐。采用PlackettBurman法筛选影响生香酵母C42生长的主要因素、再利用最陡爬坡试验进行Box-Behnken设计,得到生香酵母C42的优化培养基配比。优化后的培养基组成为葡萄糖7.12%、酵母浸粉3.28%、KH_2PO_4 0.2%、(NH)_2SO_4 0.6%、NaCl 0.5%、MgSO_4 0.03%。优化后的活菌数量可达到1.26×10~9 CFU/mL,比优化前的活菌数7.65×10~8 CFU/mL提高了64.7%。
The fermentation medium for aroma-producing yeast C42 was optimized based on response surface method.Single-factor experiments were firstly performed to select the optimal carbon source,nitrogen source and inorganic salt.The significant factors which affect the growth of aromaproducing yeast C42 were filtered out through the Plackett-Burman experiments,and then the aroma-producing yeast C42 medium formula was obtained based on the steepest ascent tests and Box-Behnken design.Based on the statistical analysis,the optimal fermentation medium compositions were glucose 7.12%,yeast extract 3.28%,KH_2PO_4 0.2%,(NH)_2SO_4 0.6%,NaCl 0.5%,MgSO_4 0.03%.After optimization,the number of viable yeast increased from 7.65×10~8 CFU/ml to 1.26×10~9 CFU/ml,which increased by 64.7%.
The fermentation medium for aroma-producing yeast C42 was optimized based on response surface method.Single-factor experiments were firstly performed to select the optimal carbon source,nitrogen source and inorganic salt.The significant factors which affect the growth of aromaproducing yeast C42 were filtered out through the Plackett-Burman experiments,and then the aroma-producing yeast C42 medium formula was obtained based on the steepest ascent tests and Box-Behnken design.Based on the statistical analysis,the optimal fermentation medium compositions were glucose 7.12%,yeast extract 3.28%,KH_2PO_4 0.2%,(NH)_2SO_4 0.6%,NaCl 0.5%,MgSO_4 0.03%.After optimization,the number of viable yeast increased from 7.65×10~8 CFU/ml to 1.26×10~9 CFU/ml,which increased by 64.7%.
引文
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[14]代志凯,张翠,阮征.试验设计和优化及其在发酵培养基优化中的应用[J].微生物学通报,2010,37(6):894-903.
[15]丛建民.二次回归通用旋转组合设计酶解法制备大豆肽的研究[J].食品科学,2008,29(5):319-323.
[16]杨迎凤,杨文娟,杨锟,等.响应面法优化酵母菌产胞外多糖培养基的研究[J].中国酿造,2014,33(9):115-119.
[2]CIANI M,COMITINI F.Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking[J].Ann Microbiol,2011,61(1):25-32.
[3]李学伟,陈强,朱新贵,等.添加生香酵母改善酱油风味的研究[J].中国酿造,2014,33(3):121-124.
[4]陈美竹,邱树毅,胡宝东,等.酱香型白酒酿造体系中酵母菌研究进展[J].中国酿造,2015,34(6):5-10.
[5]THIRUMURUGAN A,RAMACHANDRAN S,GOBIKRISHNAN S.Optimization of medium components for maximizing bacteriocin production by Lactobacillus plantarum ATM11 using statistical design[J].Int Food Res J,2015,22(3):1272-1279.
[6]DWIVEDI G,SHARMA M P.Application of Box-Behnken design in optimization of biodiesel yield from Pongamia oil and its stability analysis[J].Fuel,2015,145(18):256-262.
[7]李志辉,任蓓蕾,朱健辉,等.一株产乙酸乙酯酵母C42的分离与鉴定[J].食品工业科技,2014,35(8):188-191.
[8]任蓓蕾,李志辉,田洪涛,等.生香酵母C42真空冷冻干燥保护剂的筛选和优化[J].食品工业科技,2015,36(10):158-162.
[9]CHANDRA M,BARATA A,FERREIRA-DIAS S,et al.A response surface methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis,ISA 2211 in wine[J].Food Microbiol,2014,42(12):40-46.
[10]ALBERTI A,ZIELINSKI A A,ZARDO D M,et al.Optimisation of the extraction of phenolic compounds from apples using response surface methodology[J].Food Chem,2014,149(4):151-158.
[11]胡永红,沈树宝,欧阳平凯.响应面分析法用于微生物培养基浓度的优化[J].工业微生物,2002,32(1):9-12.
[12]张娅,冷一非,李建华,等.响应面法优化嗜酸乳杆菌增殖培养基[J].中国酿造,2011,30(9):134-137.
[13]郝学财,余晓斌,刘志钰,等.响应面方法在优化微生物培养基中的应用[J].食品研究与开发,2006,27(1):38-41.
[14]代志凯,张翠,阮征.试验设计和优化及其在发酵培养基优化中的应用[J].微生物学通报,2010,37(6):894-903.
[15]丛建民.二次回归通用旋转组合设计酶解法制备大豆肽的研究[J].食品科学,2008,29(5):319-323.
[16]杨迎凤,杨文娟,杨锟,等.响应面法优化酵母菌产胞外多糖培养基的研究[J].中国酿造,2014,33(9):115-119.