发酵科技通讯2024,Vol.53Issue(2) :67-73.

产表面活性素芽孢杆菌SFP03的发酵工艺优化

Optimization of surfactin production by Bacillus sp.SFP03 using response surface methodology

李萍 武刚 黄会琴 刘文庆 薛虎平 朱廷恒 闫合 俞颖 宋鹏 胡海燕
发酵科技通讯2024,Vol.53Issue(2) :67-73.

产表面活性素芽孢杆菌SFP03的发酵工艺优化

Optimization of surfactin production by Bacillus sp.SFP03 using response surface methodology

李萍 1武刚 1黄会琴 1刘文庆 1薛虎平 2朱廷恒 3闫合 4俞颖 1宋鹏 1胡海燕1
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作者信息

  • 1. 甘肃奥林贝尔生物工程研究院,甘肃张掖 734000;甘肃奥林贝尔生物科技集团有限公司,甘肃张掖 734000
  • 2. 甘肃奥林贝尔生物工程研究院,甘肃张掖 734000;西北农林科技大学动物科技学院,陕西咸阳 712000
  • 3. 浙江工业大学生物工程学院,浙江杭州 310014
  • 4. 西北农林科技大学植物保护学院,陕西咸阳 712000
  • 折叠

摘要

抗菌脂肽表面活性素是一种环脂肽型生物表面活性剂,具有较强的抑菌、抗病毒、抗肿瘤、抗支原体和诱导植物抗病性等活性,在食品、生物医药和农业等方面具有广泛的应用潜力,然而其产量较低,限制了其商业价值.以枯草芽孢杆菌菌株SFP03为表面活性素表达菌,应用Box-Behnken实验设计和响应面法来系统优化表面活性素的发酵工艺,发现谷氨酸添加量6 g/L,发酵温度32 ℃,发酵转速206 r/min,发酵36 h后发酵液中生物表面活性素溶血圈直径达到1.70 cm,比优化前提高了 17.24%,产量显著提高.研究成果为表面活性素的规模化生产提供了理论支撑和技术基础.

Abstract

Antibacterial lipopeptide surfactant is a kind of cyclic lipopeptide biosurfactant,which has strong antibacterial,antiviral,antitumor,antimycoplasma and induced plant disease resistance.Surfactin has been used for biomedicine as well as in food preservation and agricultural application,but its commercial application is limited because of its low yield.This review Bacillus subtilis strain SFP03 was used as expression strain,Selected parameters were optimized by central composite design and for the data analysis was used response surface methodology.The result showed that the optimum condition as follows:6 g/L glutamate,32 ℃ culture temperature,206 r/min fermentation speed,36 h fermentation time,the diameter of hemolysis circle at optimal condition was 1.7 cm,which was 17.24%higher than that before optimization,the surfactin yield was significantly increased.The research provides theories and technologies for the large-scale surfactin production.

关键词

抗菌脂肽/表面活性素/响应面法/发酵工艺优化/溶血活性

Key words

antimicrobial lipopeptide/surfactin/response surface method/fermentation process optimization/hemolytic activity

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基金项目

甘肃省科技小巨人企业培育计划(21CX6NG298)

出版年

2024
发酵科技通讯
中国发酵工业协会,杭州西湖味精集团有限公司

发酵科技通讯

影响因子:0.311
ISSN:1674-2214
参考文献量15
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