响应面法优化海洋细菌Bacillus sp.YP07淀粉酶发酵条件研究

摘要

An amylase producing marine bacterium Bacillus sp. YP07 was isolated from the coastal water of Yangpu in Hainan. Plackett-Burrnan design and Response Surface Methodology (RSM) were used to optimize the production conditions of amylase. The results showed that the concentrations of peptone, yeast extract and NaCl were the most significant factors to influence amylase production. The optimal conditions were as followed: starch 5.00g/L, peptone 3.88g/L, yeast extract 3.97g/L, NaCl 37.69g/L, pH 7.0, rotation speed 180r/min, temperature 35℃ and fermentation time 48h.Under these conditions, the amylase activity was 665.4U/mL, which was increased by more than 4.3 folds compared with that before optimization.%从海南洋浦近海分离到1株产淀粉酶的海洋细菌Bacillus sp.G23,利用Plackett-Burman设计对发酵条件进行了筛选,结果表明,蛋白胨、酵母粉和NaCl浓度对酶产量具有显著的影响;利用响应面法对3个因子进行了优化,获得了最佳发酵条件:可溶性淀粉5.00g/L,蛋白胨3.88g/L,酵母粉3.97g/L,NaCl 37.69g/L,pH7.0,180r/min、35℃培养48h,酶产量为665.4U/mL,较初始酶产量提高了4.3倍.