英文原文（有能力的朋友看下）：
Optimization of Fermentation Technology for Lipopeptides Producing Bacteri a Bacillus amyloliquefaciens ES-2-4
FANG Chuan-ji, LU Zhao-xin, SUN Li-jun, BIE Xiao-mei, LU Feng-xia, HUANG Xian-qing
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095)
Abstract: 【Objective】 Research technology was explored is to increase the yield of lipopeptides produced by bacteri a Bacillus amyloliquefaciens ES-2-4. 【Method】Plackett-Burman Design was used to evaluate the effect of the thirteen factors. In the following phase of the optimization process, Uniform Design was applied to get the optimum composition of the crucial factors. 【Result】By statistical analysis, the significant factors affecting the yield of the antimicrobial substance were determined as follows: glucose, L-monosodium glutamate, temperature, rotated speed. And the optimal composition was 42 g·L-1glucose, 14 g·L-1 L-monosodium glutamate, 27℃ and 200 r/min. The production of the antimicrobial substance increased from 4.84 g·L-1 to 6.76 g·L-1, which was 39.7% higher than that of the control. 【Conclusion】 Plackett-Burman design and Uniform Design were simultaneously used in the optimization of the fermentation of lipopeptides producing bacteri a B. amyloliquefaciens ES-2-4, which was proved to be effective and economical.
Key words: Bacillus amyloliquefaciens; Lipopeptides; Fermentation; Optimization; Uniform Design 作者: kiroco 時間: 2014-2-20 15:54
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