新筛选L-精氨酸产生菌发酵培养基的响应面优化

Optimization of the Fermentation Medium of A Newly Screened LArginine Producing Strain Based on Response Surface Methodology

目的:优化谷氨酸棒杆菌YHR-09的发酵培养基以提高L-精氨酸的产量。方法:在研究葡萄糖、硫酸铵、玉米浆和生物素4个单因素实验的基础上,用Design Expert软件的Central Composite Design建立响应曲面模型。结果:YHR-09最佳产酸条件为:葡萄糖112.95g/L,玉米浆22.61g/L,硫酸铵49.44g/L。在此条件下L-精氨酸的产量为29.36g/L,与预测值(29.57g/L)吻合度较高。结论:通过发酵对比实验可见,菌体浓度的明显提高是L-精氨酸产量上升的重要因素。

Objective： Optimizing the fermentation medium of a L- arglnine producing strain Corynebacterium glutamicum YHR - 09 to improve the L- arginine production. Method： With the help of the software Design Expert, a response surface model was built in this article using the Central Composite Design.Prior to the RSM experiment, 4 single - factor experiments： glucose, ammonium sulfate, corn steep liquor and biotin were analyzed. Result： The restdts showed that the optimum conditions for YHR- 09 to produce L- arginine were as follows： glucose 112.95g/ L, corn steep liquor 22.61g/L, ammnonium sulfate 49.44g/L. Under these conditions, the result of confirmatory experiment （29.36g/L） was in good agreement with the predicted one （29.57g/L）. Conclusion： The result of the comparing experiment showed that the increase of the cell con- centration made one of the main contribution to the increase of the L- arginine production.