响应面法优化甲基营养型芽孢杆菌J2B-74代谢产细菌素的发酵条件

摘要

为提高一株分离自浓香型白酒糟培的菌株甲基营养型芽孢杆菌(Bacillus methylotrophicus) J2B-74发酵产细菌素能力,以金黄色葡萄球菌为指示菌,以抑菌圈直径为考察指标,在单因素试验的基础上采用响应面法优化发酵工艺.结果表明:最优发酵条件为发酵起始pH 6.0、发酵时间33.5 h、发酵温度36.5℃,接种量1％,吐温-80添加量5‰.在此条件下平均抑菌圈直径为14.07 mm,较优化前提高了32.36％.最优发酵条件下获得的实验结果与模型预测值吻合,说明所建立的模型是切实可行的.%The fermentation conditions of Bacillus methylotrophicus J2B-74,isolated from Luzhou-flavor Baijiu Zaopei,were optimized for bacteriocin production.Staphylococcus aureus was used as indicator bacterium and inhibition zone diameter was used as evaluation index of antibacterial activity.Based on the single factor tests,the optimal fermentation conditions for antibacterial components production were explored by response surface methodology.Results indicated that the optimal fermentation conditions were initial pH 6.0,fermentation time 33.5 h,temperature 36.5 ℃,inoculum 1％,and Tween-80 5‰.Under the optimal conditions,the inhibition zone diameter was 14.07 mm,which was 32.36％ higher than that before optimization.Therefore,it is feasible for the established model due to the consistent results between the prediction and experimental value.