摘要
对绿色产色链霉菌生产阿维拉霉素的发酵条件进行优化。在单因素试验的基础上,用Plackett-Burman试验设计筛选影响阿维拉霉素发酵的重要参数。先采用最陡爬坡试验逼近阿维拉霉素最大生产区域,再利用Box-Behnken设计确定重要参数的最佳水平。试验结果表明:油酸添加量、油酸添加时间、培养基初始p H值对阿维拉霉素的合成影响显著。通过响应面分析得到一元二阶方程,对方程求解得到优化的参数值,即油酸添加量0.43%,添加时间71.28 h,培养基初始p H 6.98。在该参数值下进行阿维拉霉素发酵,阿维拉霉素产量达1 207.76μg/m L,较对照提高了109.97%,与模型预测值差异不显著,说明建立的模型是有效的。
To optimize the fermentation parameters for avilamycin production by Streptomyces viridochromogerves. Based on the single factor experiment, we screened the important parameters by Plackeet-Burman design. We used the path of steepest ascent to approach to the biggest region of avilamycin production subsequently. Then, we obtained the optimum values of the parameters by Box-Behnken design. The results showed that the important parameters were concentration of oleic acid, add time of oleic acid and initial pH value of culture medium. We developed a quadratic polynomial equation for predicting avilamycin production level. The optimal fermentation parameters were as follows： concentration of oleic acid 0.43%（g/v）, add time of oleic 71.28 h, initial pH 6.98. Under such optimum conditions, the yield of avilamycin can reach 1 207.76μg/mL with an increase of 109.97% compared to the original fermentation parameters. There is no significant difference with the model prediction that implied the model is effective.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第9期108-115,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省基础公益研究计划项目(LGN18C010001)
食品科学与工程浙江省重中之重一级学科项目
关键词
油酸
氧载体
阿维拉霉素
响应面
oleic acid
oxygen vector
avilamyein
response surface
