响应面法优化茂源链霉菌产谷氨酰胺转氨酶发酵条件

Optimization of the fermentation conditions for transglutaminase by response surface methodology

摘要: 以茂源链霉菌为出发菌株,在单因素实验基础上,选择初始p H、转速、装液量和培养温度为主要影响因子,应用响应面Box-Behnken设计进行4因素3水平实验,以TG酶活为响应值,优化该菌株产TG酶的摇瓶发酵条件。结果表明,茂源链霉菌产TG的最适发酵条件为:初始p H为7.0,装液量为78 m L/250 m L,转速为150 r/min,培养温度为30℃,培养时间为96 h。在该条件下进行发酵,谷氨酰胺转氨酶活力可达（1.41±0.02）U/m L。

Abstract: In the paper,Streptomyces mobaraensis was used as the original strain. Based on the single-factor tests,significant factors such as initial p H,rotating speed,medium volume and cultivation temperature were selected to optimize the flake conditions for TG fermentation by the Box-Behnken design with 4 factors and 3levels experiment,when TG activity was designated as the response value. Results suggested that the optimal conditions for TG fermentation were 78 m L/250 m L of medium volume and 150 r/min of rotation speed at 30 ℃with initial p H7.0 for 96 h cultivation,under which the transglutaminase activity was up to(1.41±0.02) U/m L.