Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (12): 3065-3071.DOI: 10.6048/j.issn.1001-4330.2023.12.023
• Animal Husbandry Veterinarian·Microbes·Agricultural Equipment Engineering and Mechanization • Previous Articles Next Articles
LIN Qing(), Qin Xinzheng, GAO Yan, ZENG Jun, LOU Kai, SHI Hongling, HUO Xiangdong()
Received:
2023-03-06
Online:
2023-12-20
Published:
2024-01-03
Correspondence author:
HUO Xiangdong(1974-),male,from Gansu Province,associate professor,mainly engaged in microbial resources,(E -mail)Supported by:
林青(), 秦新政, 高雁, 曾军, 娄恺, 时红玲, 霍向东()
通讯作者:
霍向东(1974-),男,甘肃人,副研究员,博士,研究方向为微生物资源,(E-mail)xiangdonghuo@163.com
作者简介:
林青(1985-),女,山东人,助理研究员,研究方向为微生物生态,(E-mail)qinglinxj@163.com
基金资助:
CLC Number:
LIN Qing, Qin Xinzheng, GAO Yan, ZENG Jun, LOU Kai, SHI Hongling, HUO Xiangdong. Optimization of medium for ectoine production by Halomonas salifodinae N35-6, a moderately halophilic bacterium[J]. Xinjiang Agricultural Sciences, 2023, 60(12): 3065-3071.
林青, 秦新政, 高雁, 曾军, 娄恺, 时红玲, 霍向东. 中度嗜盐菌Halomonas salifodinae N35-6产四氢嘧啶的培养基优化[J]. 新疆农业科学, 2023, 60(12): 3065-3071.
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URL: http://www.xjnykx.com/EN/10.6048/j.issn.1001-4330.2023.12.023
变量 Different variables | 水平 Levels | ||
---|---|---|---|
-1 | 0 | 1 | |
X1:酵母粉(g/L) | 5 | 10 | 15 |
X2:L-谷氨酸钠(g/L) | 10 | 25 | 40 |
X3:NH4Cl(g/L) | 2 | 11 | 20 |
X4:葡萄糖(g/L) | 10 | 25 | 40 |
X5:NaCl | 50 | 100 | 150 |
Tab.1 Different variables with their levels
变量 Different variables | 水平 Levels | ||
---|---|---|---|
-1 | 0 | 1 | |
X1:酵母粉(g/L) | 5 | 10 | 15 |
X2:L-谷氨酸钠(g/L) | 10 | 25 | 40 |
X3:NH4Cl(g/L) | 2 | 11 | 20 |
X4:葡萄糖(g/L) | 10 | 25 | 40 |
X5:NaCl | 50 | 100 | 150 |
来源 Source | 自由度 Freedom | Seq SS | 分布 Distribution | Adj SS | F 值 F value | P 值 P value |
---|---|---|---|---|---|---|
模型 Model | 20 | 0.656 490 | 83.87% | 0.656 490 | 6.50 | 0.000 |
线性 Linear | 5 | 0.539 441 | 68.91% | 0.539 441 | 21.36 | 0.000 |
yeast | 1 | 0.403 437 | 51.54% | 0.403 437 | 79.86 | 0.000 |
MSG | 1 | 0.014 003 | 1.79% | 0.014 003 | 2.77 | 0.108 |
NH4Cl | 1 | 0.047 560 | 6.08% | 0.047 560 | 9.41 | 0.005 |
NaCl | 1 | 0.067 947 | 8.68% | 0.067 947 | 13.45 | 0.001 |
glucose | 1 | 0.006 494 | 0.83% | 0.006 494 | 1.29 | 0.268 |
平方Square | 5 | 0.033 945 | 4.34% | 0.033 945 | 1.34 | 0.279 |
yeast×yeast | 1 | 0.012 647 | 1.62% | 0.007 807 | 1.55 | 0.225 |
MSG×MSG | 1 | 0.000 217 | 0.03% | 0.000 008 | 0.00 | 0.968 |
NH4Cl×NH4Cl | 1 | 0.003 460 | 0.44% | 0.003 851 | 0.76 | 0.391 |
NaCl×NaCl | 1 | 0.013 609 | 1.74% | 0.009 018 | 1.79 | 0.194 |
glucose×glucose | 1 | 0.004 011 | 0.51% | 0.004 011 | 0.79 | 0.381 |
双因子交互作用 Two factor interaction | 10 | 0.083 104 | 10.62% | 0.083 104 | 1.65 | 0.151 |
yeast×MSG | 1 | 0.014 762 | 1.89% | 0.014 762 | 2.92 | 0.100 |
yeast×NH4Cl | 1 | 0.007 253 | 0.93% | 0.007 253 | 1.44 | 0.242 |
yeast×NaCl | 1 | 0.009 184 | 1.17% | 0.009 184 | 1.82 | 0.190 |
yeast×glucose | 1 | 0.011 413 | 1.46% | 0.011413 | 2.26 | 0.145 |
MSG×NH4Cl | 1 | 0.016 087 | 2.06% | 0.016 087 | 3.18 | 0.086 |
MSG×NaCl | 1 | 0.008 130 | 1.04% | 0.008 130 | 1.61 | 0.216 |
MSG×glucose | 1 | 0.002 256 | 0.29% | 0.002 256 | 0.45 | 0.510 |
NH4Cl×NaCl | 1 | 0.010 302 | 1.32% | 0.010 302 | 2.04 | 0.166 |
NH4Cl×glucose | 1 | 0.000 136 | 0.02% | 0.000 136 | 0.03 | 0.871 |
NaCl×glucose | 1 | 0.003 580 | 0.46% | 0.003 580 | 0.71 | 0.408 |
误差 Error | 25 | 0.126 293 | 16.13% | 0.126 293 | ||
失拟 Lacr of fit | 20 | 0.111 613 | 14.26% | 0.111 613 | 1.90 | 0.246 |
纯误差 Pure error | 5 | 0.014 679 | 1.88% | 0.014 679 | ||
合计 Total | 45 | 0.782 783 | 100.00% | |||
R2=0.838 7 |
Tab.2 Analysis of variance of response surface quadratic model
来源 Source | 自由度 Freedom | Seq SS | 分布 Distribution | Adj SS | F 值 F value | P 值 P value |
---|---|---|---|---|---|---|
模型 Model | 20 | 0.656 490 | 83.87% | 0.656 490 | 6.50 | 0.000 |
线性 Linear | 5 | 0.539 441 | 68.91% | 0.539 441 | 21.36 | 0.000 |
yeast | 1 | 0.403 437 | 51.54% | 0.403 437 | 79.86 | 0.000 |
MSG | 1 | 0.014 003 | 1.79% | 0.014 003 | 2.77 | 0.108 |
NH4Cl | 1 | 0.047 560 | 6.08% | 0.047 560 | 9.41 | 0.005 |
NaCl | 1 | 0.067 947 | 8.68% | 0.067 947 | 13.45 | 0.001 |
glucose | 1 | 0.006 494 | 0.83% | 0.006 494 | 1.29 | 0.268 |
平方Square | 5 | 0.033 945 | 4.34% | 0.033 945 | 1.34 | 0.279 |
yeast×yeast | 1 | 0.012 647 | 1.62% | 0.007 807 | 1.55 | 0.225 |
MSG×MSG | 1 | 0.000 217 | 0.03% | 0.000 008 | 0.00 | 0.968 |
NH4Cl×NH4Cl | 1 | 0.003 460 | 0.44% | 0.003 851 | 0.76 | 0.391 |
NaCl×NaCl | 1 | 0.013 609 | 1.74% | 0.009 018 | 1.79 | 0.194 |
glucose×glucose | 1 | 0.004 011 | 0.51% | 0.004 011 | 0.79 | 0.381 |
双因子交互作用 Two factor interaction | 10 | 0.083 104 | 10.62% | 0.083 104 | 1.65 | 0.151 |
yeast×MSG | 1 | 0.014 762 | 1.89% | 0.014 762 | 2.92 | 0.100 |
yeast×NH4Cl | 1 | 0.007 253 | 0.93% | 0.007 253 | 1.44 | 0.242 |
yeast×NaCl | 1 | 0.009 184 | 1.17% | 0.009 184 | 1.82 | 0.190 |
yeast×glucose | 1 | 0.011 413 | 1.46% | 0.011413 | 2.26 | 0.145 |
MSG×NH4Cl | 1 | 0.016 087 | 2.06% | 0.016 087 | 3.18 | 0.086 |
MSG×NaCl | 1 | 0.008 130 | 1.04% | 0.008 130 | 1.61 | 0.216 |
MSG×glucose | 1 | 0.002 256 | 0.29% | 0.002 256 | 0.45 | 0.510 |
NH4Cl×NaCl | 1 | 0.010 302 | 1.32% | 0.010 302 | 2.04 | 0.166 |
NH4Cl×glucose | 1 | 0.000 136 | 0.02% | 0.000 136 | 0.03 | 0.871 |
NaCl×glucose | 1 | 0.003 580 | 0.46% | 0.003 580 | 0.71 | 0.408 |
误差 Error | 25 | 0.126 293 | 16.13% | 0.126 293 | ||
失拟 Lacr of fit | 20 | 0.111 613 | 14.26% | 0.111 613 | 1.90 | 0.246 |
纯误差 Pure error | 5 | 0.014 679 | 1.88% | 0.014 679 | ||
合计 Total | 45 | 0.782 783 | 100.00% | |||
R2=0.838 7 |
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