摘要
借助Design Expert 7.0软件,对霉酚酸发酵培养基的主要成分进行优化研究。首先采用全因子设计找出玉米浆和蔗糖为影响霉酚酸产量的主要因素,通过最陡爬坡法逼近最大响应区域,再利用中心组合设计及响应面分析法进行回归分析,求得两因素的最优水平:玉米浆98 g/L,蔗糖53 g/L。经验证,发酵培养基优化后菌株产量提高了38.2%。
The fermentation medium of mycophenoilc acid（MPA） produced by Penicillium brevicompactum M-81# was optimized using Design Expert 7.0 software.Firstly,with full factorial design,corn steep liquor and sucrose were found to be the two important factors affecting MPA production.Furthermore,with steepest ascent path and the central composite design,the optimum levels of the two important factors were obtained.The optimum conditions of the two factors were 98 g/L and 53 g/L respectively.Under the optimum medium,the production of MPA was increased by 38.2% than the original optimum.
出处
《河北化工》
2009年第9期2-4,共3页
Hebei Chemical Industry
关键词
霉酚酸
培养基优化
响应面分析
mycophenoilc acid
medium optimization
response surface methodology
