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 ℃，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%，活菌数从优化前的2.42×108 CFU/mL 提升到6.71×108 CFU/mL。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，提高该菌株抗食品腐败微生物的能力。

To improve the ability of Bacillus velezensis to produce inhibitory substances, the fermentation process was optimized using single-factor experiments, Plackett-Burman test, steepest ascent test, and the Box-Behnken design. The results showed that lactose and sodium nitrate were the optimum carbon and nitrogen sources for the fermentation medium. The Plackett-Burman test showed that the significant factors affecting were the inoculum, sodium nitrate concentration, and fermentation time. The steepest ascent test and response surface test determined the optimum conditions as 10 g/L lactose, 6.15 g/L sodium nitrate, 3% inoculum, a rotational speed of 220 r/min, 34 ℃, and 30.7 h of fermentation. Under these conditions, the diameter of the inhibition circle was 17.6 mm, which was 55% higher than the diameter before optimization. The biomass increased from 2.42×108 CFU/mL before optimization to 6.71×108 CFU/mL. The findings of this study are beneficial to the further development and utilization of B. velezensis as a potential probiotic and to improve the ability of the strain to resist food spoilage microorganisms.

四川省科技厅重点研发计划项目（2023YFN0020）；固态发酵资源利用四川省重点实验室开放基金项目（2021GTJC05；2022GTYY03）；四川轻化工大学大学生创新创业项目（cx2022134）