氮源、碳源影响红色糖多胞菌发酵的研究

Effects of Carbon Sources and Nitrogen Sources on Fermentation Titer of the Saccharopolyspora Erythraea

关键词:  红色糖多胞菌  发酵培养基  响应面法

Key words:  Erythromycin  Fermentation medium  Response surface methodology

摘要:

为进一步提高红色糖多胞菌发酵水平，采用Plackett-Burman法、最陡爬坡实验和Box-Behnken设计，针对不同氮源、碳源进行摇瓶发酵研究，并利用Minitab 15软件进行二次回归分析。结果表明，淀粉、糊精、玉米浆和黄豆饼粉对红霉素发酵效价影响较大，通过响应面法得到优化发酵培养基最佳组成为：淀粉52.3 g/L、糊精14.0 g/L、黄豆饼粉45.3 g/L、玉米浆14.6 g/L。在最优培养基下，红霉素的产量达到7764 U/mL，比优化前提高了12%。

Abstract:

In order to improve the productive ferment level of the Streptomyces erythraea, Plackett-Burman, design, Steepest ascent design and Box-Behnken design were conducted to study the effects of different carbon sources and nitrogen sources on ferment titer based on shaking flask for fermentation. Minitab-15 software was used for a quadratic regression analysis. The results showed that starch, dextrin, corn steep liquor and soybean meal have great influences on the fermentation titer of erythromycin. optimum levels of starch, dextrin, soybean meal and corn steep liquor predicted by response surface methodology (RSM) were 52.3, 14.0, 45.3 and 14.6 g/L respectively. The production of erythromycin was 7764 U/mL with this optimized medium. About 12% increase in erythromycin production was observed at optimum levels of four variables envisage by RSM.