过氧化氢酶高产菌株CE-2-A的发酵条件优化

Optimization of Fermentation Conditions for the Production of the Catalase by Aeromonas sp. CE-2-A

中文关键词: 气单胞菌  过氧化氢酶  发酵条件  响应面分析

英文关键词: Aeromonas  catalase  fermentation conditions  response surface analysis

中文摘要:

      为了提高气单胞菌属菌株CE-2-A的过氧化氢酶产量，对其发酵条件进行优化。首先运用了单因子实验筛选出了发酵培养基的麦芽糖含量、牛肉膏含量、CaCl2和MgCl2含量，在此基础上采用Plackett-Burman（PB）设计法，对8种影响产酶的因素进行评价，实验结果表明，牛肉膏含量，起始pH和摇瓶装液量对菌株产过氧化氢酶的活力具有显著的影响。通过Box-Behnken实验考察了牛肉膏含量，起始pH和摇瓶装液量这三个主要因素对菌株所产过氧化氢酶活力的影响。发酵条件优化结果为装液量42.6 ml、牛肉膏含量3.69 g/L、起始pH 9.1，采用优化后发酵培养条件进行摇瓶发酵培养，过氧化氢酶的酶活力达到2532.5 U/mL,与优化前酶活力（1849.7 U/mL）相比提高了36.9%。

英文摘要:

      The effective three-phase statistical method was used to optimize the fermentation conditions for the catalase production by Aeromonas sp.CE-2-A in order to enhance the enzyme activity. The content of maltose，beef extract，calcium chloride and magnesium chloride in fermentation medium was firstly screened with single factor experiment. Based on this, eight factors that affected the enzyme production were evaluated by Plackett-Burman (PB) designing method. It was shown that the medium volume, beef extract content and original pH had great influence on the catalase activity of strain CE-2-A. The effects of three factors on the enzyme activity produced by the strain were observed by Box-Behnken experiment. The result of fermentation optimization was as follows: medium volume 42.6 mL, beef extract content 3.69 g/L, original pH 9.1, and the enzymatic activity of catalase after optimization in shaking flasks was improved from 1849.7 U/mL to 2532.5 U/mL, increasing by 36.9% compared with initial fermentation conditions before the optimization.