应用统计学方法设计培养基提高雷帕霉素发酵水平

Statistical experimental methods to design medium applied for improving the titer of rapamycin fermentation

目的提高吸水链霉菌FC904-33发酵合成雷帕霉素水平。方法应用统计学方法设计培养基,首先利用Plackettburman设计法分析出培养基中影响雷帕霉素发酵水平的四个主要因素:玉米淀粉、葡萄糖、黄豆饼粉和蛋白胨;其次以Boxbehnken设计法及响应面分析法。结果确定了主要因素的最佳浓度:玉米淀粉37.25g/L,葡萄糖5.97g/L,黄豆饼粉29.54g/L,蛋白胨4.56g/L。结论采用统计学优化后培养基进行雷帕霉素发酵,发酵水平较原培养基提高了27%,达到预期效果。

Objective To improve the titer ofrapamycin production by Streptomyces hygroscopicus FC904-33. Methods Fermentation medium were designed by Statistical experimental methods. In the first step of optimization, Four nutritional factors that influenced the titer of rapamycin most significantly were screened out by Plackett- burman experimental design, and then optimized by Box-behnken factorial design and response surface methodology. Results The maximum rapamyein titer was predicted in the medium containing cornstarch 37.25g/L, glucose 5.97g/L, soybean cake powder 29.54g/L and yeast powder 4.56g/L. Conclusion Compared to the original medium, the titer of rapamycin in the optimized medium were increased by 27%.