关键词: 淀粉液化芽孢杆菌, 抗菌脂肽, 发酵, 优化, 均匀设计

Abstract: 【Objective】 The aim is to increase the yield of lipopeptides produced by Bacterium Bacillus. amyloliquefaciens ES-2-4. 【Method】Plackett-Burman Design was undertaken to evaluate the effect of the thirteen factors．In the following phase of the optimization process, Uniform Design was applied to get the optimum composition of the crucial factors. 【Results】By the statistical analysis，the significant factors affecting the yield of the antimicrobial substance were determined as follows: Glucose, L-monosodium glutamate, temperature, rotated speed. And the optimal composition was 42 g/L glucose, 14 g/L L-monosodium glutamate, 27℃ and 200rpm . The production of the antimicrobial substance was increased from 4.84 g/L to 6.76g/L, which was 39.7% higher than that of the control. 【Conclusion】Plackett-Burman Design and Uniform Design were simultaneously used in the optimization of the fermentation of Lipopeptides Producing Bacterium Bacillus. amyloliquefaciens ES-2-4, which was proved to be effective and economical.

Key words: Lipopeptides, Fermentation, Optimization, Uniform Design