文献类型：期刊文献

中文题名：中心组合设计优化梅岭霉素发酵培养基

英文题名：Medium Optimization for Meilingmycin Production of Streptom-yces nanchangensis Using Central Composite Design

作者：陈斌[1];庄英萍[2];郭美锦[2];储炬[2];张嗣良[2]

机构：[1]西北大学化工系,西安710069;[2]华东理工大学生物反应器工程国家重点实验室

年份：2002

卷号：12

期号：12

起止页码：29

中文期刊名：高技术通讯

外文期刊名：Chinese High Technology Letters

收录：CSTPCD;;EI(收录号：2003037328265);Scopus;CSCD:【CSCD2011_2012】；

基金：国家"十.五"攻关 ( 2 0 0 2BA70 8B0 7- 0 5 )资助项目。

语种：中文

中文关键词：梅岭霉素;中心组合设计;优化;抗生素;发酵;培养基

外文关键词：Meilingmycin, Central composite design, Optimization

摘要：应用中心组合设计对梅岭霉素发酵培养基进行优化。通过部分因子实验对发酵培养基进行评估 ,确认玉米粉、淀粉和酵母粉是影响梅岭霉素发酵水平的关键因子 ,通过快速登高法搜索关键组分的适宜浓度范围。在此基础上 ,采用中心组合设计方法 ,基关键因子的数学模型 ,确定关键组分的最佳浓度与优化后的培养基并进行实验验证。经上述优化过程 ,梅岭霉素发酵单位从 5 1 3μg/ml提高至 2 31 8μg/ml。
Statistically-based experimental designs were used to optimize the medium for the Meilingmycin production of Streptomyces nanchangensis M-6. In the first optimization step the influence of corn flour, starch, soybean flour, yeast flour, K 2HPO 4, KNO 3,oil, NaCl and CaCO 3 on Meilingmycin production was evaluated by using a fractional factorial design. Corn flour and starch influenced Meilingmycin production positively while yeast flour affected Meilingmycin production negatively. The other components had no significant influence on Meilingmycin production. The path of steepest ascent was used to approach the optimal region of the medium composition. In the third step the concentrations of corn flour and starch were further optimized by using central composite design and response surface analysis. This optimization strategy allowed the Meilingmycin production to be increased from 51.3μg/ml to 231.8μg/ml.