响应面法优化L-谷氨酰胺发酵培养基的研究  

Optimization of L-Glutamine Fermentation Medium by Response Surface Method

作　　者：郭春前[1] 江衍哲[1] 关丹 张大龙[1] 徐庆阳[1] 谢希贤[1] 张成林[1] 陈宁[1] 

机构地区：[1]天津科技大学生物工程学院,工业微生物教育部重点实验室,天津300457 [2]中国生物发酵产业协会,北京100833

出　　处：《生物技术通讯》2013年第4期528-531,共4页Letters in Biotechnology

摘　　要：目的:采用响应面法对L-谷氨酰胺发酵培养基成分进行优化,以提高L-谷氨酰胺发酵产量。方法:首先利用Plackett-Burman试验设计筛选出影响L-谷氨酰胺产量的主要因素葡萄糖、玉米浆和(NH4)2SO4,在此基础上采用最陡爬坡实验逼近最大响应区域,并利用中心组合设计及响应面分析法进行回归分析。结果:通过求解回归方程得到L-谷氨酰胺发酵培养基最佳浓度为葡萄糖100 g/L、玉米浆4.5 ml/L、(NH4)2SO437.2 g/L,L-谷氨酰胺产量理论最大值达41.0 g/L。结论:经模型验证,预测值与验证试验平均值接近,在优化条件下谷氨酰胺产量提高了37.6%。Objective： Response surface method was applied to optimize the fermentation medium components for improving L-glutamine production. Methods： The important factors influencing L-glutamine yield, which was identified by initial screening method of Plackett-Burman, were glucose, corn steep liquor and （NH4）2SO4. The path of steepest ascent was undertaken to approach the optimal region of the three significant factors. Central com-posite design and response surface method were adopted to further investigate the mutual interaction between the variables and identify optimal values that bring maximum L-glutamine yield. Results： Experimental results showed that the optimal conditions for the yield were glucose 100 g/L, corn steep liquor 4.5 ml/L, （NH4）2SO4 37.2 g/L, and the maximum predicted value of L-glutamine yield was 41.0 g/L. Conclusion： After the checking experiment, the maximum predicted value was consistent with mean value of verification test and L-glutamine yield was in- creased by 37.6% under optimized condition.

关 键 词：L-谷氨酰胺 发酵培养基优化 响应面分析 

分 类 号：TQ922[轻工技术与工程—发酵工程] Q503[生物学—生物化学]