利迪链霉菌G117产纳他霉素发酵培养基的优化

Optimization of Fermentation Medium Components for Natamycin Producing by Streptomyces lydicus G117

纳他霉素对甘蓝枯萎病菌、番茄和甜椒灰霉病菌等多种植物病原真菌有显著的抑制作用,且具有安全、高效、环保等特点,有望作为一种新型生物农药。为了提高利迪链霉菌G117生产纳他霉素的产量,依次使用PlackettBurman设计法、最陡爬坡法和Box-Behnken Design对其发酵培养基进行优化。应用Plackett-Burman设计法筛选出影响纳他霉素产量的3个关键因素为玉米淀粉、豆粕粉、氯化钠。通过Box-Behnken Design及响应面分析确定了3个关键因素的最佳浓度,分别为玉米淀粉46.15 g/L、豆粕粉14.80 g/L、氯化钠5.88 g/L,纳他霉素预测最大产量为2 708.06mg/L。利用优化后的发酵培养基进行3次平行实验,得到纳他霉素的平均产量为2 718.57 mg/L,与理论预测值无显著差异,比基础培养基产量提高了33.2%。为建立利迪链霉菌的纳他霉素高产发酵工艺奠定了基础。

In order to increase the yield of natamycin produced by Streptomyces lydicus G117,fermentation medium was optimized with methods of Plackett-Burman,path of steepest ascent and Box-Behnken Design. PlacketBurman was applied to screen three main factors that affecting production of natamycin,including corn starch,soybean powder and Na Cl. The result indicated that the optimum mass concentrations of the three components in fermentation medium were determined to be 46. 15,14. 80,5. 88 g / L,respectively,with the highest theoretical prediction yield of 2 708. 06 mg / L. In subsequent 3 fermentation experiments,the average yield of natamycin for the optimized fermentation medium was 2 718. 57 mg / L,which there was no significant difference with the theoretical prediction yield,and increased by 33. 2% in comparison with basic fermentation medium.