【摘要】 目的采用响应面法对红色链霉菌(Streptomyces erythreus)发酵产红霉素培养基进行优化。方法利用Design-Expert 8的Min Run Res IV多因子两水平设计,对发酵培养基的有机碳源和氮源的组成进行因素的效应评价,利用最峭攀登搜索法为响应面分析的中心组合设计确定中心区,利用响应面分析得到优化培养基组成。结果淀粉、糊精、豆饼粉和玉米浆因素对红霉素产量有显著影响,其最佳组成为:淀粉5.24%,糊精1.43%,豆饼粉4.56%,玉米浆1.47%。结论利用响应面法已成功优化了红霉素发酵培养基组成的碳源和氮源,摇瓶发酵产红霉素化学效价为6 192 U/ml。更多还原

【Abstract】 Objective To optimize the fermentation medium for erythromycin production Streptomyces erythreus by response surface methodology.Methods Min Run Res Ⅳ design was used to evaluate the effect of compositions of organic nitrogen source and carbon source,and the steepest ascent path was employed to determine the central region of the medium composition for the further central composite design(CCD).Results Starch,dextrin,soybean cake meal and corn steep liquor showed significant effect on the yield of erythromycin,of which the optimal proportion in medium were 5.24%,1.43%,4.56% and 1.47% respectively.Conclusion The carbon and nitrogen sources of fermentation medium for erythromycin production of Streptomyces erythreus were successfully optimized by response surface methodology.The chemical titer of erthyromycin produced by fermentation in shake flask was 6 192 U/ml.更多还原