利用响应面法优化L-组氨酸摇瓶发酵培养基

Optimization of Flask-Shaking Fermentation Medium for Producing L-Histidine Using Response Surface Methodology

通过单因素实验对L-组氨酸产生菌LGS4的发酵培养基成分进行筛选,确定了3个影响较大的重要因素,即酵母膏、尿素、硫酸镁。在此基础上,采用二次响应面分析法进行回归分析,得到各因素的最佳水平值。经5批培养验证,预测值与验证试验平均值接近。优化后培养基组成为(g.L-1):蔗糖150,硫酸铵50,酵母膏10,尿素1.2,MgSO42.2,KH2PO41.5,K2HPO40.5,Na2HPO40.5。优化后的发酵培养基使LGS4菌株的L-组氨酸产量提高了15.25%。

Single factor experiments were conducted to select culture medium components of L - histidine producing strain. Three important components （yeast extract, urea and MgSO4 ） were screened. The optimized level of these factors were determined by response surface analysis. After five batches cultivation, predominant value was consistent with the mean value of verification test. The optimum medium were（ g · L^-1） ： sucrose 150, （NH4） 2SO4 50, yeast extract 10, urea 1.2, MgSO4. 7H2O 2.2, KH2PO4 1.5, K2HPO4 0. 5 and Na2HPO4 0. 5. It was found that the L - histidine yield of LGS4 was increased by 15.25% using the optimized medium.