摘要
采用Plackett-Burman设计、最陡爬坡试验与响应面设计相结合的方法对纳塔尔链霉菌(Streptomyces natalensis)SIPI-120620产纳他霉素的发酵条件进行了优化。结果表明,培养基中的玉米淀粉、葡萄糖和NaCl是影响纳他霉素产量的关键因子。优化后的培养条件为:玉米淀粉70g/L、葡萄糖10.7g/L、黄豆饼粉15g/L、酵母粉20g/L、NaCl1.3g/L、碳酸钙2g/L及初始pH6.5。此试验条件下,纳他霉素产量达到4.09g/L,比原培养条件提高了1.86g/L倍。
The fermentation conditions of Streptomyces natalensis SIPI-120620 was optimized by Plackett- Burman design combined with the path of steepest ascent method and response surface methodology. The results indicated that the major factors on natamycin fermentation were corn starch, glucose and NaC1. The optimal fermentation conditions were as follows： corn starch 70g/L, glucose 10.7g/L, 2% soybean cake powder 15g/L, yeast powder 20g/L, NaC1 1.3g/L, CaCO3 2g/L and initial pH6.5, Under this conditions, 4.09g/L natamycin was obtained, which was 1.86 times higher than that of the initial conditions
出处
《中国抗生素杂志》
CAS
CSCD
北大核心
2013年第6期424-429,共6页
Chinese Journal of Antibiotics
基金
国家"重大新药创制"科技重大专项"微生物药物技术创新与新药创制产学研联盟"(No.2010ZX09401-403)
关键词
纳塔尔链霉菌
纳他霉素
响应面法
培养条件优化
Streptomyces natalensis
Natamycin
Response surface methodology
Optimization of fermentationconditions
