Optimization of Growth Conditions of Bacillus Subtilis H4
Zhang Feng-feng
Abstract
Zhang Feng-feng
Abstract
A strain of Bacillus subtilis H4 was isolated from the mud of pound, and the Plackett-Burman design was used to study the 7 factors influencing the growth of Bacillus subtilis H4. The results showed that beef extract, rotational speed, peptone and NaCl were the main factors. Response surface methodology was also used to research the optimization for the 3 main factors, and the results indicated that the concentration of Bacillus subtilis H4 was significantly increased and the OD460 of the broth increased from 0.899 to 1.129 under the condition of beef extract 8.635 g/L, peptone 13.737 g/L, NaCl 5.345 g/L, inoculation 6.25%, initial pH7, temperature 39 ℃ and rotational speed 150 r/min.
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A strain of Bacillus subtilis H4 was isolated from the mud of pound, and the Plackett-Burman design was used to study the 7 factors influencing the growth of Bacillus subtilis H4. The results showed that beef extract, rotational speed, peptone and NaCl were the main factors. Response surface methodology was also used to research the optimization for the 3 main factors, and the results indicated that the concentration of Bacillus subtilis H4 was significantly increased and the OD460 of the broth increased from 0.899 to 1.129 under the condition of beef extract 8.635 g/L, peptone 13.737 g/L, NaCl 5.345 g/L, inoculation 6.25%, initial pH7, temperature 39 ℃ and rotational speed 150 r/min.
Key concepts: Bacillus subtilis, Plackett–Burman design, Food science, Strain (injury), Response surface methodology, Inoculation, Chemistry, Bacillaceae