摘要
采用Plackett-Burman设计(Plackett-BurmanDesign,P-B)对影响褐黄孢链霉菌(Streptomyces gilvosporeus)ATCC13326纳他霉素发酵的相关因素进行了评价,所选取的15个因素为可溶性淀粉、葡萄糖、黄豆饼粉、酵母抽提物、蛋白胨、牛肉膏、MgSO4·7H2O、KH2PO4、NaCl、CaCO3、种龄、接种量、装液量、初始pH值和发酵温度。在此基础上用最陡爬坡路径逼近最大响应区域,再利用中心旋转组合设计及响应面分析对影响纳他霉素产量的关键因素初始pH、发酵温度、KH2PO4、CaCO3、酵母抽提物、蛋白胨和种龄的最佳水平范围作进一步的研究和探讨,通过拟合得到了响应曲面函数,但该函数的驻点是鞍点,因此不具有全局的最大、最小值。最后通过约束优化得到较佳的实验点,在该实验点条件下纳他霉素的产量比基本培养条件下提高了2倍,达到4.5g?L?1。
Plackett-Burman Design was used to evaluate the effects of many related factors on natamycin production fermentation, which include soluble starch, glucose, soybean meal, yeast extract, peptone, beef extract, MgSO4·7H2O、KH2PO4、NaCl、CaCO3, age of inoculum, inoculum level, working volume, initial pH and temperature. Based on the results of the P-B experiment, the path of steepest ascent was undertaken to approach the optimal region of these factors. By regression analysis, the factors of initial pH, temperature, amount of KH2PO4, CaCO3, yeast extract, and peptone and age of inoculum are found to be important for the natamycin production. Subsequently, a central composite rotatable design and response surface analysis were employed to analyze the relationships between these factors and to find out the optimal values of the above seven critical factors. Then a response surface function is fitted, whose stationary point is a saddle point with neither global maximum nor minimum. Finally, the optimal settings of fermentation parameters were calculated by the nonlinear constrained optimization methods. Under the optimized conditions, the natamycin yield reaches 4.5 g·L^-1, which is 200% higher than that with the control process.
出处
《高校化学工程学报》
EI
CAS
CSCD
北大核心
2006年第1期68-73,共6页
Journal of Chemical Engineering of Chinese Universities
基金
浙江省自然科学基金资助项目(Y40291)。
