地衣芽孢杆菌 BL-5 产孢发酵条件优化

Optimization of fermentation conditions of spores production of Bacillus licheniformis BL-5

摘要: 地衣芽孢杆菌作为一个益生菌在食品或饲料工业中都具有广泛的应用前景。本实验以芽孢数和芽孢率为指标,经Plackett-Burman设计实验、最陡爬坡实验和响应面实验,得到最佳发酵条件为:K⁺浓度为0.002 mol/L、Mg²⁺浓度为1 g/L、接种量5%、种子菌龄12 h,发酵温度30℃、发酵时间为36 h。对确定的最佳发酵条件进行验证实验,结果得到地衣芽孢杆菌BL-5的产芽孢率为94.67%,芽孢数为3.32×10⁹CFU/mL。

Abstract: Bacillus licheniformis,as one member of probiotics,has broad application prospects in the food and feed industries.According to the number and rate of Bacillus licheniformis BL-5 spores,the optimal conditions of fermentation was acquired via the Plackett- Burman experimental design,steepest ascent experimental design,and response surface experiment.And the results showed the optimized conditions were K~+concentration of 0.002 mol / L,Mg~(2+) concentration of 1 g/L,inoculation amount of 5%,inoculating age of 12 h,fermentation temperature of 30 ℃,fermentation time of 36 h.The optimum condition was verified,the rate and number of Bacillus licheniformis BL-5 spores were 94.67% and 3.32 × 10~9 CFU / mL,respectively.