贝莱斯芽孢杆菌产抑菌物质培养基发酵优化

Optimization of Bacillus velezensis Production Antibacterial Substance Medium Fermentation

摘要:

为提高贝莱斯芽孢杆菌产抑菌活性物质的能力,研究采用单因素实验、Plackett—Burman试验、最陡爬坡试验和Box—Behnken进行发酵工艺优化。试验结果表明,乳糖和硝酸钠分别为发酵培养基的最适碳源和氮源,Plackett—Burman试验确定影响贝莱斯芽孢杆菌抑菌能力的显著因素为接种量、硝酸钠和发酵时间,最陡爬坡试验和响应面试验确定最佳工艺条件为乳糖添加量10 g/L,硝酸钠添加量6.15 g/L,接种量3%,转速220 r/min,温度34°C,发酵时间30.7 h,在此条件下抑菌圈直径为17.6 mm,较优化前提高了55%。该研究有利于贝莱斯芽孢杆菌作为潜在益生菌的进一步开发利用,提高菌株抗食品腐败微生物的能力。

Abstract:

In order to improve the ability of Bacillus velezensis in producing inhibitory substances, the fermentation process was optimized using single-factor experiment, Plackett-Burman test, steepest climb test and Box-Behnken. The results showed that lactose and sodium nitrate were the optimum carbon and nitrogen sources for the fermentation medium. The Plackett-Burman test determined the significant factors affecting the inoculum, sodium nitrate and fermentation time. The steepest climb test and response surface test determined the optimum conditions as 10 g/L of lactose, 6.15 g/L of sodium nitrate, 3% of inoculum, 220 r/min of rotational speed, 34°C and 30.7 h of fermentation time. Under these conditions, the diameter of inhibition circle was 17.6 mm which was 55% higher than that before optimization. This study is beneficial to the further development and utilization of Bacillus velezensis as a potential probiotic and improve the ability of the strain to resist food spoilage microorganisms.