摘要
采用响应面法对林可霉素产生菌林肯链霉菌SL-98-2#-8的发酵培养基进行优化。首先,采用Plackett-Burman方法对影响发酵各因素的效应进行评价,筛选出有显著效应的5个因素:淀粉、葡萄糖、KH2PO4、豆饼粉和玉米浆;并通过响应面分析法优化这5个主要因素。优化后这5个因素的最佳含量为淀粉2.1%;玉米浆0.33%;葡萄糖8.5%;豆饼粉2.53%;KH2PO40.022%。采用优化后的培养基进行摇瓶发酵,林可霉素的含量为3700ug/ml,比优化前提高了12%。
The response surface methodology was used to optimize the culture of Streptomyces linconinensis SL-98-2^#-8. In the first step of optimization, starch, glucose, KH2PO4, soybean meal and corn flour paste were found to be the important factors by Plackett-Burman design. Then, the optimal concentration of five important factors were determined by response surface methodology. The result was 2. 1% starch, 8.5% glucose, 2.53% soybean meal, 0. 33% corn flour past and 0. 022% KH2PO4. The production of lincomycin could reach 3700μg/ml by using the optimal culture, which was increased by 12% compared with the original culture.
出处
《中国抗生素杂志》
CAS
CSCD
北大核心
2009年第5期277-280,共4页
Chinese Journal of Antibiotics
基金
安徽省科技攻关项目(No.07010300177)
关键词
响应面设计法
林可霉素
林肯链霉菌
培养基优化
Response surface methodology
Lincomycin
Streptomyces linconinensis
Medium optimization
作者简介
薛正莲，女，生于1967年，教授。主要从事微生物遗传育种及发酵等方面的研究。E-mail：xuezhen0851@sina．com
