Plackett-Burman设计和响应面法优化单宁酶固态发酵培养基

通过优化单宁酶固态发酵培养基组成,以期最大程度提高产酶活力.首先采用Plackett-Burman设计对固态发酵培养基组分进行重要性筛选,并确定可显著影响单宁酶活力的3种组分:麸皮、水及单宁酸.通过最速上升试验接近最大响应区域后,再经中心组合设计响应面试验建立二次回归模型,发酵培养基最优组成确定为:麸皮9.23 g,水0.78 mL,单宁酸0.76 g,NH4NO31.20 g,MnCl2 0.024 g,NaCl 0.004 g,MgSO4·7H2O0.004 g,KH2PO40.004 g.在此条件下发酵单宁酶,酶活力达462.72 U/mL,与模型预测值467.57 U/mL非常接近.结果表明,利用Plackett-Burman设计和响应面法优化单宁酶固态发酵培养基非常有效.

Optimization of solid state fermentation medium for tannase by Plackett-Burman design and response surface methodology

Solid state fermentation medium for tannase was optimized to improve tannase activity. Plackett- Burman design was firstly used to screen important components of the medium, and three components with significant effect on tannase activity were bran, water and tannic acid. After steepest ascent experiment approaching the optimal region of these factors, response surface experiment of center composite design (CCD) was applied to establish the quadratic regression model for tannase activity. The optimal medium compositions were obtained as follows: 9.23 g bran, 0.78 mL H2O, 0.76 g tannic acid, 1.20 g NH4NO3, 0.024 g MnCl2, 0.004 g NaCl, 0.004 g MgSO4 7H2O and 0.004 g KH2PO4. The activity value of tannase fermented under the above conditions was 462.72 U/mL, which was nearly in agreed with the predictive value 467.57 U/mL. The results indicated that it was very effective for optimization of solid state fermentation medium for tannase by using Plackett-Burman design and response surface methodology.