达托霉素发酵培养基的响应面法优化

Optimization of Medium for Daptomycin Fermentation by Response Surface Methodology

采用Plackett-Burman设计、最陡爬坡试验与响应面设计相结合的方法优化达托霉素发酵培养基组成,利用Design Expert7.0软件设计试验并分析数据。结果表明,培养基中的糊精、酵母粉、酪蛋白水解物是影响达托霉素产量的主要因素。优化后的培养基组成/g·L-1为:糊精10.6,酵母粉1.6,酪蛋白水解物1.3,硫酸钾8,L-门冬氨酸1.5;pH6.5。在此条件下,达托霉素产量为37.16mg/L。进一步优化前体癸酸的添加量,最终达托霉素产量达46.54mg/L。

Plackett-Burman design combined with the path of steepest ascent method and response surtace methodology was used for the optimization of the culture medium for daptomycin fermentation. Experimental design and data analysis were obtained by Design Expert 7.0. The results indicated that the major factors on daptomycin fermentation were dextrin, yeast extract and casamino acid. The optimized composition （g·L^-1） of the culture medium was dextrin 10.6, yeast extract 1.6, casamino acid 1.3, K2SO4 8, L-aspartic acid 1.5; pH 6.5. Under the optimized condition, the yield of daptomycin was 37.16 mg/L. After optimization of the addition of its precursor, the yield of daptomycin could reach to 4654 mg/L.