响应面法对红法夫酵母合成虾青素主要影响因素的优化

Optimization of astaxanthin production by Phaffia rhodozyma using response surface methodology

在单因素试验确定了红法夫酵母生物合成虾青素培养基组份的基础上,用响应面法对其浓度进行优化。首先用分式析因设计评价了培养基的各组份对虾青素产量的影响,并找出主要影响因子为蔗糖和酵母粉,二者分别达到了极显著和显著水平。用最陡爬坡路径逼近最大响应区域后,运用旋转中心复合设计及响应面分析,确定了主要影响因子的最佳浓度。其中,蔗糖的最佳浓度为49.8g/L,酵母粉的浓度为9.6g/L。菌株在优化培养基中的虾青素产量为9861μg/L,比优化前增加了近1倍。

Response surface methodology was used to optimize the medium for the astaxanthin production by Phaffia rhodozyma. In the first optimization step, the influence of sucrose, yeast power, ammonium chloride, potassium dihydrogen phosphate, bitter salt and calcium chloride on astaxanthin production was evaluated using a fractional factorial design. Sucrose and yeast power influenced astaxanthin efficiently. Other components had no significant effects .on astaxanthin production. The path of steepest ascent was used to approach the optimal region of the medium concentration. In the third step, the optimal concentrations of sucrose and yeast power were furthcr optimized by a central composite design and response surface analysis. The optimized medium allowed astaxanthin production to be increased to 9861μg/L.