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实验研究了培养时间、培养温度、培养基初始p H、纱布层数和接种量等不同因素条件下,枯草芽孢杆菌对茶皂素降解率的影响,采用固相萃取-GC/MS分析法进行产物鉴定。通过单因子实验和响应曲面实验表明,反应温度、培养基初始p H、接种量对降解率影响较大,最佳液态发酵条件为:在23.2℃下培养6 d,培养基初始p H为8.97,纱布10层,接种量1.97%,最佳条件下,降解率达到(67.07±0.33)%。GC/MS分析得到胞外产物18种,胞内产物4种。
The effects of Bacillus subtilis on the degradation rate of tea saponin under different conditions of incubation time, culture temperature, initial pH of the medium, the number of gauze layers and inoculum size were studied experimentally by using solid-phase extraction-GC / MS Product identification. The results of single factor experiment and response surface experiment showed that reaction temperature, initial pH of medium and inoculation amount had a great effect on the degradation rate. The optimal liquid fermentation conditions were as follows: culture at 23.2 ℃ for 6 days, medium initial p H was 8.97 , 10 layers of gauze and inoculation amount of 1.97%. Under the optimal conditions, the degradation rate was (67.07 ± 0.33)%. 18 kinds of extracellular products and 4 kinds of intracellular products were obtained by GC / MS analysis.