透明质酸摇瓶发酵培养基的优化

Optimization of Hyaluronic Acid Flask Fermentation Medium

[目的]优化透明质酸摇瓶的发酵培养基。[方法]利用Plaekett-Burman设计及响应面分析法(RSM)对透明质酸产生菌摇瓶发酵培养基进行优化,确定影响透明质酸产量的关键因子。[结果]影响透明质酸产量的关键因子为葡萄糖和酵母膏,葡萄糖最佳浓度为55.78 g/L,酵母膏的最佳浓度为23.43 g/L;在此条件下,发酵液透明质酸的平均产量为0.219(OD400nm)。[结论]通过对培养基的优化,透明质酸产量得到提高,试验值与预测值基本一致。

[ Objective ] To optimize the flask fermentation medium for hyaluronie acid. [ Method ] By using Plaekett - Burman design and RSM, the flask fermentation medium for hyaluronic acid was optimized, the key factors for influencing the yield of hyaluronic acid were obtained. [ Result] The key influencing factors are glucose and yeast extract, the optimum concentrations of them are 55.78 and 23.43 g/L, re- spectively ; under the above condition, the average yield of fermentation liquor hyaluronic acid is 0.219 （ OD400nm ）. [ Conclusion] Through op- timization of culture medium, the yield of hyaluronic acid is improved, the test value is basically consistant with the predicted value.