嗜酸氧化亚铁硫杆菌冷冻保藏保护剂的正交法优化

来源期刊：中南大学学报(自然科学版)2006年第5期

论文作者：杨宇 张燕飞 何环 万民熙 师舞阳 邱冠周

文章页码：891 - 895

关键词：嗜酸氧化亚铁硫杆菌;冷冻保护剂;正交法;保藏

Key words：Acidithiobacillus ferrooxidans; cryoprotectants; orthogonal experimental method;preservation

摘    要：以甘油、海藻糖、蔗糖和二甲亚砜为考察因素,采用正交实验方法,对嗜酸氧化亚铁硫杆菌冷冻保藏保护剂的优化配比进行研究。直接分析、因素指标分析和方差分析结果表明:在由甘油、海藻糖、蔗糖、二甲亚砜4种保护剂组成的混合保护剂中,对冷冻存活率影响由大至小的顺序为:甘油,海藻糖,蔗糖,二甲亚砜。最佳保护剂组合为100 g/L甘油+100 g/L海藻糖+180 g/L蔗糖+50 g/L二甲亚砜,该组合能使冷冻存活率达到89%。

Abstract: The optimization of frozen storage cryoprotectants ofAcidithiobacillus ferrooxidans was studied by orthogonal experimental method, in which glycerol, trehalose, sucrose and dimethylsufoxide (DMSO) were regarded as factors. The results of direct-viewing analysis, factor response analysis and variance analysis indicate that glycerol plays greater effect on the livability of the strain than the other three factors after freezing, and the following order from large to small is observed: glycerol, trehalose, sucrose, DMSO. The optimum composition of cryoproctants includes 100 g/L glycerol, 100 g/L trehalose, 180 g/L sucrose, and 50 g/L DMSO, which makes the livability up to 89%.