生物灾害科学2024，Vol.47Issue(1)：142-148,7.DOI:10.3969/j.issn.2095-3704.2024.01.20
脱落酸的摇瓶发酵工艺优化研究
The optimization of the fermentation process of shaker bottles with abscisic acid
摘要
Abstract
[Objective]By optimizing the shaking flask fermentation process of abscisic acid,the shaking flask fermentation level of abscisic acid was improved,thus reducing the titer error of the shaking flask,which was beneficial to the analysis of the mutagenic effect.[Method]The influencing factors of the shaking flask fermentation of abscisic acid were determined by the process test,and the optimal combination concentration of the shaking flask culture medium of abscisic acid was obtained by further orthogonal optimization tests.[Result]The results showed that the wheat bran in the shake flask formula of abscisic acid could be completely replaced by soybean powder,and its shake flask titer increased from 0.171 g/L to 0.550 g/L,with an increase rate of 221.6%.After further orthogonal tests,soybean flour,maltose and ethylene glycol were taken as influencing factors,and the shake-flask yield was taken as the evaluation index.The results of the shake-flask yield showed that soybean flour was the most significant influencing factor,followed by maltose.The best shake-flask formula was obtained as follows:soybean powder 5 g/L,maltose 10 g/L,ethylene glycol 4 g/L,peanut powder 4 g/L,glucose 4 g/L,magnesium sulfate 1 g/L.The fermentation titer of the shake-flask was increased from 0.205 g/L to 1.441 g/L,which was 602.9%higher than that of the control,and the increase was significant.[Conclusion]The study shows that soybean powder replacing of wheat bran in the fermentation shake flask is more beneficial to improve the level of ABA production.关键词
脱落酸/摇瓶发酵工艺/摇瓶发酵水平/工艺试验/正交试验Key words
abscisic acid/shaking flask fermentation technology/shaking flask fermentation level/process test/orthogonal test分类
农业科技引用本文复制引用
毛玉华,肖江,聂波,张金儿,钟乐平,王会琼,聂志奎..脱落酸的摇瓶发酵工艺优化研究[J].生物灾害科学,2024,47(1):142-148,7.基金项目
江西省地质局科技研究项目(2022JXDZKJKY12) （2022JXDZKJKY12）
