响应面法优化阿卡波糖发酵培养基

Optimization of medium for acarbose fermentation by response surface methodology(RSM)

目的利用响应面法对阿卡波糖发酵培养基进行优化。方法以HPLC法检测发酵样品中的阿卡波糖峰面积,并以阿卡波糖发酵单位为指标,通过Plackett-Burman(PB)实验,筛选出阿卡波糖发酵的主要影响因素,进而进行最陡爬坡实验,最后通过Box-Behnken设计实验,利用Design-Ex-pert 7.1.6 Trail软件进行回归分析,确定主要影响因素的最佳浓度,得到阿卡波糖优化发酵培养基组成。结果确定了优化发酵培养基组成(g.L-1):麦芽糖80.0、葡萄糖23.0、黄豆饼粉24.7、玉米浆1.5、谷氨酸1.0、磷酸二氢钾1.5、三氯化铁1.0、氯化钙3.0、碳酸钙4.0。验证实验表明在优化培养基条件下阿卡波糖发酵单位为4 015 mg.L-1,与预测值4 047 mg.L-1接近,比优化前提高了14.3%。结论对阿卡波糖发酵培养基采用响应面Box-Behnken设计,可以有效地对发酵培养基进行优化。

Objective To optimize the medium of acarbose fermentation by response surface methodology （RSM）. Methods The fermentation unit of acarbose in the fermentation samples was determined by HPLC method;the major factors influencing acarbose fermentation were screened out by Plackett-Burman（PB）experiment, then the steepest ascent experiments were performed. Finally the optimal concentrations of the main factors were determined and the optimized fermentation medium was obtained through Box-Behnken Design （BBD） experiment,using the software Design-Expert 7.1.6 to perform regression analysis. Results The optimal fermentation medium contained （ g · L-1 ） ：maltose 80. 0, glucose 23.0, soybean powder 24. 7, corn steep liquor 1.5, glutamic acid 1.0, potassium dihydrogen phosphate 1.5, ferric chloride 1.0, calcium chloride 3.0,calcium carbonate 4. 0. Validation experiments showed that the fermentation unit of acarbose was 4,015 mg.L-1 in the optimal medium,which was close to the predictive value 4,047mg.L-1 ,14. 3% higher than control medium. Conclusions It is an effective method to optimize the fermentation medium of acarbose by response surface methodology （RSM） Box-Behnken Design （BBD）.