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《Chinese Journal of Microecology》 2016-01
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Optimization of Galla Chinensis fermentation by Bacillus subtilis AP139 with response surface methodology

SHU Yan;WANG Sheng-ping;WU Li-yang;MIAO Dong;ZHOU Xiao-ling;ZENG Fa-jiao;ZHOU Ying-hua;WU Sheng-lian;LIU Hui-zhi;Hunan Institute of Microbiology;  
Objective To improve the antibacterial effect of fermentation prduct of Galla Chinensis by Bacillus subtilis AP139 against Pasteurella multocida PM2010 by using the response surface method.MethodsPlackett-Burman design was used to investigate the importance of the 8factors which influence the antibacterial effects of fermentation liquid of Galla Chinensis by AP139 on PM2010.The main effect factors were screened out,and the optimal levels were determined with central composite design(CCD)and response surface analysis.Results The optimal fermentation conditions were 10g/L of peptone,20g/L of glucose,5g/L of NaCl,2.26g/L of MgSO_4 ·7H_2O,3% of Galla Chinensis,2.04% of inoculation amount of AP139,temperature at 35 ℃,fermentation period of 48 hours.Conclusion After the optimization by response surface method,the antibacterial effect of fermentation liquid of Galla Chinensis by Bacillus subtilis AP139 against Pasteurella PM2010 reach 29.8711 mm,1.92 times higher compare to that before optimization.
【Fund】: 国家自然科学基金(31302003);; 长沙市科技领军人才创新创业专项(K1307006-21)
【CateGory Index】: TQ920.6;S853.7
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