利用Plackett-Burman和响应面法对嗜酸乳杆菌CM1提高生物量的培养条件进行统计优化。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-06-19 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/5576637
Khushboo Rajput, Amar Yasser Jassim, Ameer Abbas Mohammed, Abdel Rahman Mohammad Said Al-Tawaha, Arun Karnwal, Tabarak Malik
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引用次数: 0

摘要

本研究旨在通过确定和优化关键生长参数来提高嗜酸乳杆菌CM1的生物量产量。采用Plackett-Burman设计(PBD)筛选了11个理化变量,发现pH、温度、NaCl浓度和接种量对细胞生长有显著影响(p < 0.05)。随后使用响应面法(RSM)和中心复合设计(CCD)对这些具有统计学意义的因素进行优化。优化后的生物量产量增加了1.45倍,达到1.948 g/100 mL的最大值。方差分析证实了模型的效度,r2为0.9689,精度为52.77,具有较强的预测能力。事实证明,PBD和RSM-CCD的整合有效地减少了实验次数,同时最大限度地提高了产量,支持开发具有成本效益的益生菌生产培养策略。该方法为工业发酵生物过程优化提供了可扩展的模型。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Statistical Optimization of Culture Conditions for Enhanced Biomass Yield of Lactobacillus acidophilus CM1 Using Plackett-Burman and Response Surface Methodology.

This study is aimed at enhancing the biomass yield of Lactobacillus acidophilus CM1 by identifying and optimizing critical growth parameters. Using the Plackett-Burman design (PBD), 11 physical and chemical variables were screened, of which pH, temperature, NaCl concentration, and inoculum size were found to significantly influence cell growth (p < 0.05). These statistically significant factors were subsequently optimized using response surface methodology (RSM) with a central composite design (CCD). Optimization led to a 1.45-fold increase in biomass yield, achieving a maximum of 1.948 g/100 mL. ANOVA confirmed model validity with an R 2 of 0.9689 and adequate precision of 52.77, indicating a strong predictive capability. The integration of PBD and RSM-CCD proved efficient for minimizing experimental runs while maximizing output, supporting the development of cost-effective cultivation strategies for probiotic production. This approach offers a scalable model for bioprocess optimization in industrial fermentation.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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