响应面分析法优化(R)-扁桃酸发酵培养基  

Optimization of (R)-Mandelic acid Fermentation Medium by Using Response Surface Methodology

作　　者：阮文兵[1] 陈必钦[1] 陈素华[1] 陈秉梅[1] 许小平[1] 

机构地区：[1]福州大学化学化工学院,福州350108

出　　处：《中国生物工程杂志》2010年第8期112-117,共6页China Biotechnology

基　　金：福建省自然科学基金资助项目(2008J0100)

摘　　要：采用响应面分析法对Bacillussp.HB20菌株合成(R)-扁桃酸的培养基成分进行优化。首先利用Plackett-Burman试验设计筛选出影响(R)-扁桃酸产率的三个主要因素:麦芽糖、蛋白胨和牛肉膏。在此基础上用最陡爬坡路径逼近最大响应区域,再利用Box-Behnken试验设计及响应面分析法进行回归分析。结果表明,麦芽糖、蛋白胨和牛肉膏浓度与(R)-扁桃酸产率存在显著的相关性,通过求解回归方程得到最佳质量浓度:蛋白胨11.507g/L,牛肉膏6.708g/L,麦芽糖10.907g/L,(R)-扁桃酸产率理论最大值达到66.87%。经模型验证,预测值与验证试验平均值接近,在优化条件下(R)-扁桃酸产率提高了25.87%。Plackett-burman and response surface methodology were applied to optimize the Bacillus sp. HB20 fermentation medium components for synthesizing （R） -mandelic acid. The important factors influencing the yield of（R）-mandelic acid, which identified by initial screening method of Plackett - Burman, were peptone, beef extract and maltose. The path of steepest ascent was undertaken to approach the optimal region of the three significant factors. Box - Behnken design and response surface methodology were adopted to further investigate the mutual interaction between the variables and identify optimal values that bring maximum （R）-mandelic acid yeild. Experimental results showed that peptone, beef extract and maltose concentration all had significant influence on the specific （R）-mandelic acid yeild potential （Ps）. The optimal conditions for the maximal Ps were： Peptone 11. 507g/L, beef extract 6. 708g/L and maltose 10. 907 g/L, the maximum predicted value of （R）-mandelic acid yeild was 66.87%. After the checking experiment , the maximum predicted value was consistent with mean value of verification test and the （R）-mandelic acid yeild increased 25.87% at optimized condition.

关 键 词：(R)-扁桃酸 培养基优化 响应面分析法 

分 类 号：Q819[生物学—生物工程]