文献类型：期刊文献

中文题名：纳豆芽孢杆菌抗菌脂肽提取工艺优化

英文题名：Optimization of extracting process of antibacterial lipopeptides from solid-state fermenting matrix with Bacillus subtilis

作者：徐德峰[1,2];李庆仕[1,2];孙力军[1,2];王雅玲[1,2];刘唤明[1,2];叶日英[1,2];李翩翩[1,2];李敏红[1,2];谢加旋[1,2]

机构：[1]广东省水产品加工与安全重点实验室,广东湛江524088;[2]广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：29

期号：3

起止页码：125

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2011、CSCD_E2013_2014、北大核心、CSCD

基金：国家级大学生创新实验项目(编号:1056612021);国家自然科学基金(编号:30972287);十二五国家支撑计划项目(编号:2012BAD29B06);广东省教育部产学研结合项目(编号:2011B090400154);湛江市科技计划项目(编号:2011D02)

语种：中文

中文关键词：抗菌脂肽;纳豆芽孢杆菌;提取;优化

外文关键词：antibacterial lipopeptide ; Bacillus natto ; extraction ; opti-mization

中文摘要：以麸皮和豆粕的混合培养基发酵产抗菌脂肽是目前抗菌脂肽较大规模制备的主要工艺,但产率受提取过程中多因素的影响。运用数理统计工具Box-Behnken对影响芽孢杆菌抗菌脂肽提取的主要影响因素进行定量评价和优化。试验得出最佳提取条件为80%甲醇水溶液、料液比1∶5(m∶V)、浸提时间180min、浸提pH 6.0,在此参数下抗菌脂肽的提取量为72.49g/kg,比优化前的59.14g/kg提高了22.57%。

外文摘要：The current process for large scale preparation of antibacte- rial lipopeptides fermented on the mixed media of wheat bran and soybean meal, is influenced by many processing factors. Based on the results of one-factor-one step experiments, ie. the types and concen tration of extraction solvents, the ratio of feed to volume of solvent, immersion time and pH value, the main factors influencing extrac- tion yield of antibacterial lipopeptides from Bacillus subtilis were quantitatively evaluated and optimized by statistical method and the optimal parameters were as follows： 80% methanol solvent, 1 ： 5 ratio of feed to solvent, 180 minutes of immersion time, and 6.0 of pH value. Under these condition, the extraction yield of antibacteriallipopeptides reached 72. 49 g/kg, 22. 57% higher than the natural status of 59.14 g/kg.