安徽农业科学2017，Vol.45Issue(15)：108-112,5.
枯草芽孢杆菌产脂肽的发酵条件优化
Optimization on Fermentation Condition of Surfactin by Bacillus subtilis ATCC 21332
张楠楠 1徐丹 1尹婷 1徐学明1
作者信息
- 1. 江南大学食品学院,江苏无锡 214000
- 折叠
摘要
Abstract
[Objective] To optimize fermentation condition of surfactin by Bacillus subtilis ATCC 21332, and increase production of Bacillus subtilis ATCC21332.[Method] Optimization on fermentation condition of surfactin by Bacillus subtilis ATCC 21332 was conducted to improve the production of surfactin with relatively accessible and low-cost raw materials.[Result]The production of surfactin was up to 4 885.1 mg/L under the optimization condition that the soybean meal as the substrate of 40 g/L, glucose concentration of 9 g/L, incubation volume of 5%, the dissolved oxygen content of 120 mL (per 500 mL flask), which increased by 37.05% enhanced production of surfactin by Bacillus subtilis ATCC 21332 compared with the yield of surfactin 3 600.0 mg/L before.In addition, by addition of the specific amino acids to the medium, the yield of surfactin was increased by different extent, among of which was the glutamate that had the maximum yield of surfactin up to 954.0 mg/L, which was 6 times content of the control.[Conclusion] The study can provide new ideas for industrial production.关键词
脂肽/枯草芽孢杆菌/发酵Key words
Surfactin/Bacillus subtilis ATCC21332/Feramentation分类
轻工纺织引用本文复制引用
张楠楠,徐丹,尹婷,徐学明..枯草芽孢杆菌产脂肽的发酵条件优化[J].安徽农业科学,2017,45(15):108-112,5.
