大连工业大学学报2012，Vol.31Issue(5)：318-321,4.
高产S-腺苷蛋氨酸的酿酒酵母发酵条件的响应面法优化
Optimization of SAM production by Saccharomyces cerevisiae using response surface methodology
摘要
Abstract
Design Expert software combining with the Plackett-Burman(PB) design and response surface methodology were applied to optimize the SAM production of S. cerevisiae. The PB results indicated that the inoculum volume, the concentration of L-Met and the fermentation time were three significant factors. And then the pass of steepest ascent, Box-Benhken design and response surface analysis were adopted to determine the optimize levels of the significant factors. The optimal fermentation conditions were inoculum volume 10% and concentration of L-Met 4. 0 g/L and cultivated at 30 ℃ for 56 h and the initial pH 6. 0 and 60 mL medium in 250 mL flask and the yeasts age 24 h and the agitation speed was 180 r/min. Under this fermentation conditions, SAM productivity was 287. 615 7 mg/g.关键词
酿酒酵母/S-腺苷蛋氨酸/Plackett-Burman/响应面法Key words
Saccharomyces cerevisiae / S-adenosyl-L-methionine(SAM) / Plackett-Burman/ response surface methodology分类
轻工纺织引用本文复制引用
朱靖博,宋青楠,耿慧琴,许芹永..高产S-腺苷蛋氨酸的酿酒酵母发酵条件的响应面法优化[J].大连工业大学学报,2012,31(5):318-321,4.基金项目
辽宁省教育厅科学研究计划资助项目(L2010047,L2010052) （L2010047,L2010052）
中药制药过程新技术国家重点实验室资助项目(SKL2010M0205,SKL2010Z0201). （SKL2010M0205,SKL2010Z0201）
