【摘要】 利用响应面法优化一株筛选自腌肉制品表面中度嗜盐菌的培养条件。在单因素实验基础上,采用Plackett-Burman设计对影响嗜盐菌生长的重要培养基成分和工艺条件进行筛选,确定主要影响因子为盐度、初始pH和培养温度;再用最陡爬坡实验逼近最大响应区域;最后用中心组合设计和响应面分析法,确定了主要影响因子的取值。优化后的培养基组成为胰蛋白胨10g/L、酵母提取物5g/L、NaCl54.8g/L;培养工艺条件为初始pH7.9、培养温度32.8℃、装液量70mL/250mL摇瓶、摇床转速120r/min。在此培养条件下培养2d后,菌体密度(OD600nm净增值)达3.349±0.021,较优化前提高了13%。更多还原

【Abstract】 The culture conditions of a moderately halophilic bacteria strain screened from the surface of bacon were optimized by response surface methodology.Based on single factor tests,Plackett-Burman design was applied to screen key components in culture conditions.Then,the steepest ascent method was adopted to determine the maximum points.Finally,the concentrations of key components were confirmed by central composite deign and response surface methodology.It was showed that salinity,initial pH and culture temperature were key factors.The optimized medium consisted of 10g/L tryptone,5g/L yeast extract,54.8g/L NaCl,and the optimized condition consisted of initial pH7.9,culture temperature 32.8℃,liquid volume 70mL in 250mL flask,orbital shaker speed 120r/min.In optimized conditions,the bacteria density expressed by net added value of OD600nm was 3.349±0.021 after 2d,which was 13% higher than before.更多还原