利用响应面法优化红谷霉素发酵培养基

Optimization of Fermentation Medium for Honggumycin Using Response Surface Methodology

在摇瓶条件下,对链霉菌702发酵生产过程中的主要培养基组成对产红谷霉素影响进行的研究。试验采用响应面法优化摇瓶发酵培养基,利用全因子实验设计筛选出对链霉菌702产红谷霉素重要影响因子黄豆饼粉和工业蛋白胨,应用最陡爬坡实验法接近重要因子的最优水平,然后应用中心复合设计确定重要因子的最优水平。优化后的培养基组成为:玉米淀粉20g,玉米粉20g,葡萄糖20g,磷酸二氢钾0·3g,蛋白胨9g,黄豆饼粉23g,硝酸钾2·5g,硫酸铵2·5g,豆油5mL,氯化钠3g,碳酸钙6g,定容至1L。实验结果表明,采用优化后的培养基,其发酵液红谷霉素效价达到1,500μg/mL,比优化前提高了3·08倍。

Under the shaking-flask culture, fermentation medium of honggumycin produced by Streptomyces 702 were studied. The experiment was used response surface methodology to optimize the shaking-flask fermentation medium. Firstly, we applied full factorial design to screen important factors soybean meal and industrial peptone which affected hongmycin produced by Streptomyces 702. Furthermore, we designed experiment to obtain the steepest ascent path and optimal level by the central composite design. The optimum medium consisted of （g/L） ： maize starch 20, maize meal 20, glucose 20, soybean meal 23, industrial peptone 9, KNO3 2. 5, （ NH4 ） 2SO4 2. 5 KH2PO4 0. 3, NaCl 3, CaCO3 6, bean oil 5mL/L. Under the optimal medium, the yield of honggnmycin was up to 1,500 g/mL, which was increased by 308% than the original medium.