响应面法优化Burkholderiasp．SYBCLIP—Y发酵产低温脂肪酶条件的研究

用响应面法对Burkholderiasp．SYBCLIP—Y液体发酵产低温脂肪酶的发酵条件进行了快速优化。首先利用Plackett—Burman设计对影响其产酶相关因素进行评估并筛选出具有显著效应的三个因素：牛肉膏，橄榄油，TritonX-100；用最陡爬坡路径逼近最大产酶区域后，利用响应面中心组合设计对显著因素进行优化，确定出牛肉膏，橄榄油，TritonX-100的最佳浓度分别为：牛肉膏31．8g／L、橄榄油21mL／L、TritonX-10036．55mL／L，优化后脂肪酶的酶活达到61．52U／mL，是优化前的2．62倍。

Optimization of fermentation conditions for a cold-adapted lipase produced by Burkholderia sp.SYBC LIP-Y using response surface methodology

Response Surface Methodology（ RSM） was used to optimize immersion fermentation conditions for cold-adapted lipase production by Burkholderia sp. SYt3C LIP-Y. Through Plackett-Burman design some process factors of lipase production were evaluated and three factors with prominent effects on lipase production were picked out, which were beef extract, olive, and Triton X-100 respectively. The path of steepest ascent was used to approach the optimal region of lipase production subsequently. Then, the optimal combined concentration for maximum enzyme activity were further optimized by response surface methodology and determined as follows： beef extract 31.8 g/L, olive 21 mL/L, and Triton X-100 36.55 mL/L. The lipase activity reached 61.52 U/mL, which was 2.62 folds of that before optimization.