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以纳豆芽孢杆菌JSU-2为供试菌株,麦麸皮为唯一固体发酵基质,运用响应面法对其产植酸酶的条件进行优化。首先用24-1部分因子试验设计对影响植酸酶活性的主要变量进行了评价,发现主要影响因子为麸皮与水的比例和培养时间。然后用中心组合试验设计确定主要变量的最佳水平。最佳产酶发酵条件为:粒径为3 mm、麸皮与水的比例为1∶9.6、接种量为3 mL和培养时间为25 h。在最佳产酶条件下进行发酵,得到的植酸酶活性为595 U/g麦麸。
Using Bacillus natto JSU-2 as the tested strain and wheat bran as the sole solid fermentation substrate, the conditions of phytase production were optimized by response surface methodology. Firstly, the main variables influencing phytase activity were evaluated with 24-1 partial factorial design. The main influencing factors were the ratio of bran to water and the culture time. The central composite design is then used to determine the optimal level of major variables. The optimal fermentation conditions were as follows: the particle size was 3 mm, the ratio of bran to water was 1: 9.6, the inoculum size was 3 mL and the culture time was 25 h. Fermentation was carried out under the optimum conditions for producing phytase, and the phytase activity obtained was 595 U / g wheat bran.