中心组合设计优化梅岭霉素发酵培养基

Medium Optimization for Meilingmycin Production of Streptom-yces nanchangensis Using Central Composite Design

应用中心组合设计对梅岭霉素发酵培养基进行优化。通过部分因子实验对发酵培养基进行评估 ,确认玉米粉、淀粉和酵母粉是影响梅岭霉素发酵水平的关键因子 ,通过快速登高法搜索关键组分的适宜浓度范围。在此基础上 ,采用中心组合设计方法 ,基关键因子的数学模型 ,确定关键组分的最佳浓度与优化后的培养基并进行实验验证。经上述优化过程 ,梅岭霉素发酵单位从 5 1 3μg/ml提高至 2 31 8μg/ml。

Statistically-based experimental designs were used to optimize the medium for the Meilingmycin production of Streptomyces nanchangensis M-6. In the first optimization step the influence of corn flour, starch, soybean flour, yeast flour, K 2HPO 4, KNO 3,oil, NaCl and CaCO 3 on Meilingmycin production was evaluated by using a fractional factorial design. Corn flour and starch influenced Meilingmycin production positively while yeast flour affected Meilingmycin production negatively. The other components had no significant influence on Meilingmycin production. The path of steepest ascent was used to approach the optimal region of the medium composition. In the third step the concentrations of corn flour and starch were further optimized by using central composite design and response surface analysis. This optimization strategy allowed the Meilingmycin production to be increased from 51.3μg/ml to 231.8μg/ml.