Screening the main factors affecting extraction of the antimicrobial substance from Bacillus sp fmbJ using the Plackett-Burman method

被引：26

作者：

Bie, XM ^{[1
]}

Lu, ZX ^{[1
]}

Lu, FX ^{[1
]}

Zeng, XX ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Food Proc & Qual Control, Minist Agr China, Nanjing, Peoples R China

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 2005年 / 21卷 / 6-7期

关键词：

antimicrobial substance; Bacillus sp fmbJ; extraction; JMP software; Plackett-Burman design; main factors;

D O I：

10.1007/s11274-004-6722-z

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The Plackett-Burman screening method was utilized as a tool to evaluate the importance of the selected six factors, including methanol, ethanol, propanol, butanol, pH and time, which are relevant to the extraction of the antimicrobial substance produced by Bacillus sp. fmbJ. The main factors that affected the extraction of the antimicrobial substance were determined as methanol (P < 0.0001), ethanol (P < 0.0001), pH (P = 0.0032), and time (P < 0.0001) by using the JMP software. Within the test ranges, methanol, ethanol, and time showed a significant positive relativity to the total extracted amounts respectively; while pH had a significant negative effect. The maximum prediction profile indicated that the total extracted amounts for the antimicrobial substance would reach 50.21 mg/100 ml with 99.64% probability.

引用

页码：925 / 928

页数：4

共 22 条

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