摘要
用响应面法对弗氏链霉菌S 2 2 1变种液体发酵生产氨基酸的培养基进行了优化。首先,用全因子试验方法对相关影响因素的效应进行评价,并筛选出有显著效应的羽毛胨和蛋白胨两个因素,第2步用最陡爬坡实验逼近以上两因素最优水平。最后由中心组合设计法及响应面分析确定主要影响因素的最佳条件。在优化培养条件下,发酵液中氨基酸浓度从4 1g/ 10 0mL提高到6 4 12g/ 10 0mL。
Response surface methodology was used to optimize the fermetation condition of Streptomyces fradiae Var S-221Tu. In the first optimization step,a full factorial design was used to evaluate the influence of related factors. The result showed that feather and soya peptone significantly effected on animo acid production. Secondly the path of steepest ascent was used to approach the optimal region of above two factors. In the third step the concentrations of feather and soya peptone were further optimized using central composite designs and response surface analysis. As the result, the content of animo acid in broth increased from 4.1 g/100 mL to 6.412 g/100 mL with the optimal medium.
出处
《生物加工过程》
CAS
CSCD
2005年第2期36-40,共5页
Chinese Journal of Bioprocess Engineering
基金
江西省教育厅重点项目
关键词
弗氏链霉菌S-221
培养基
响应面法
streptomyces fradiae Var S-221Tu
culture medium
response surface methodology
