响应面法优化子囊霉素发酵工艺

Optimization in Fermentation Process for Ascomycin Production by Response Surface Methodology

采用响应面法对子囊霉素的发酵培养基及发酵条件进行优化。通过Plackett-Burman设计(PBD)筛选影响子囊霉素产量的关键变量,通过最陡爬坡实验确定响应面分析中心点,再进一步通过中心组合设计(CCD)与响应面分析获得关键变量的最优值。结果表明,影响子囊霉素产量的关键变量糊精、黄豆粉和发酵时间的最优值分别为75 g·L^(-1)、28 g·L^(-1)、138 h,在此优化条件下子囊霉素产量可达743 mg·L^(-1),较优化前提高了46.8%。

We optimized the fermentation medium and fermentation conditions of Ascomycin by response surface methodologies.Firstly,we screened the key variables affecting Ascomycin yield by Plackett-Burman design(PBD).Then,we determined the central point of response surface analysis by the steepest ascent experiment.Finally,we obtained the optimal value of key variables by central composite design(CCD)and response surface analysis.The results show that the optimal values of dextrin,soybean powder,and fermentation time are 75 g·L^(-1),28 g·L^(-1),and 138 h,respectively.Under above optimized conditions,the Ascomycin yield can reach 743 mg·L^(-1),which is 46.8%higher than that before optimization.