枯草芽孢杆菌产脂肽的发酵条件优化
Optimization on Fermentation Condition of Surfactin by Bacillus subtilis ATCC 21332
张楠楠 1徐丹 1尹婷 1徐学明1
作者信息
- 1. 江南大学食品学院,江苏无锡 214000
- 折叠
摘要
[目的] 优化枯草芽孢杆菌产脂肽的发酵条件,提高枯草芽孢杆菌ATCC21332脂肽产量.[方法] 利用较低成本的底物对枯草芽孢杆菌ATCC21332进行发酵优化.[结果]枯草芽孢杆菌在葡萄糖浓度9 g/L、豆粕浓度40 g/L、接种量5%、装液量120 mL(500 mL容量瓶)、温度30°C、转速150 r/min、发酵时间120 h时,脂肽产量最高,为4 885.1 mg/L,比添加活性炭载体的最高产量3 600.0 mg/L增加了35.70%.通过测定发酵过程中不同时间段发酵液中氨基酸含量,发现在81 h时谷氨酸含量急剧增大,添加谷氨酸可使脂肽产量达954.0 mg/L,相比不添加谷氨酸的培养基可使脂肽产量增加近6倍.[结论]该研究为工业化生产提供新思路.
Abstract
[Objective] To optimize fermentation condition of surfactin by Bacillus subtilis ATCC 21332, and increase production of Bacillus subtilis ATCC21332.[Method] Optimization on fermentation condition of surfactin by Bacillus subtilis ATCC 21332 was conducted to improve the production of surfactin with relatively accessible and low-cost raw materials.[Result]The production of surfactin was up to 4 885.1 mg/L under the optimization condition that the soybean meal as the substrate of 40 g/L, glucose concentration of 9 g/L, incubation volume of 5%, the dissolved oxygen content of 120 mL (per 500 mL flask), which increased by 37.05% enhanced production of surfactin by Bacillus subtilis ATCC 21332 compared with the yield of surfactin 3 600.0 mg/L before.In addition, by addition of the specific amino acids to the medium, the yield of surfactin was increased by different extent, among of which was the glutamate that had the maximum yield of surfactin up to 954.0 mg/L, which was 6 times content of the control.[Conclusion] The study can provide new ideas for industrial production.
关键词
脂肽/枯草芽孢杆菌/发酵Key words
Surfactin/Bacillus subtilis ATCC21332/Feramentation引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据