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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。
Fermentation conditions of avilamycin production by Streptomyces lividans were optimized. Based on the single factor experiment, the Plackett-Burman design was used to screen the important parameters affecting the avilamycin fermentation. The steepest ascent test is used first to approach the maximum production of avilamycin and the Box-Behnken design is used to determine the optimum level of important parameters. The results showed that the amount of oleic acid, the time of oleic acid addition and the initial pH of medium had a significant effect on the synthesis of avilamycin. Through the response surface analysis, the second order equation was obtained. The optimized parameters were obtained by solving the equation, that is, the addition of oleic acid was 0.43%, the addition time was 71.28 h, and the initial pH of the medium was 6.98. Avilamycin fermentation was carried out at this parameter value. The production of avilamycin reached 1 207.76 μg / mL, which was 109.97% higher than that of the control, which was not significantly different from the predicted value of the model, indicating that the established model was effective.