应用二次回归正交旋转组合设计优化黄霉素发酵培养基  

OPTIMIZATION OF THE FLAVOMYCIN FERMENTATION MEDIUM BY THE DESIGN OF ROTATION-REGRESSION-ORTHOGONAL COMBINATION

作　　者：王惠[1] 吴兆亮[1] 童应凯[2] 胡金刚[1] 

机构地区：[1]河北工业大学生物工程系,天津300130 [2]天津农学院农学系,天津300384

出　　处：《食品研究与开发》2006年第6期19-22,64,共5页Food Research and Development

基　　金：天津市高等学校科技发展基金项目(020804)

摘　　要：在摇瓶条件下,采用二次回归正交旋转组合设计,优化黄霉素发酵培养基各组份的配比。优化结果表明:在葡萄糖、淀粉、硫酸铵、硫酸镁、碳酸钙的浓度为1%、3.75%、0.25%、0.015%、0.3%时,发酵效价最高。The experiment for optimization of the Flavomycin fermentation medium was carried out with the design of the rotation-regression-orthognnal combination under the shaking flask condition. The results showed that the best titer appeared at the region where respective concentration of glucose, starch, （NH4）2. MgSO4, CaCO3 were around 1%, 3.75 %, 0.25 %, 0.015 %, 0.4 %.

关 键 词：黄霉素 培养基 二次正交回归旋转组合设计 

分 类 号：TQ929[轻工技术与工程—发酵工程]