L-赖氨酸发酵培养基的响应面优化  

Optimization of L-lysine medium by response surface methodology

作　　者：李学朋 白红兵 韩杨 LI Xuepeng;BAI Hongbing;HAN Yang(Inner Mongolia During Biotechnology Co.,Ltd.,Hohhot 010030,China;Qiqihar Longjiang Fufeng Biotechnology Co.,Ltd.,Qiqihar 161031,China)

机构地区：[1]内蒙古阜丰生物科技有限公司,内蒙古自治区呼和浩特010030 [2]齐齐哈尔龙江阜丰生物科技有限公司,黑龙江齐齐哈尔161031

出　　处：《发酵科技通讯》2019年第4期214-219,共6页Bulletin of Fermentation Science and Technology

摘　　要：为了优化L-赖氨酸发酵培养基,在单因素试验基础上,以玉米浆(A)、葡萄糖(B)、硫酸铵(C)用量作为影响因子和L-赖氨酸得率(Y)为响应值,通过响应面分析方法,利用Box-Behnken设计,对L-赖氨酸发酵培养基各参数及其交互作用进行了研究。结果表明:A,B,C,AC的交互作用对L-赖氨酸得率影响均达到了极显著水平,BC的交互作用达到显著水平。液体发酵培养基最优组分为玉米浆36.47 g/L,葡萄糖39.76 g/L,硫酸铵30.10 g/L。在该条件下,L-赖氨酸的实际得率为81.65 g/L,与试验模型预测值(81.35 g/L)的相对误差值仅为0.37%,比优化前的69.22 g/L提高了17.96%。In order to optimize the liquid fermentation culture of L-lysine, the response surface methodology was applied based on single-factor experimental results. With content of corn steep liquor(A), glucose(B) and(NH4)2SO4(C)as influencing factors and yield of L-lysine(Y) as the response value, Box-Behnken design was performed to investigate the interaction so feach parameters.The result showed that the effect of A, B, C and interaction between A and C on L-lysine yield was extremely significant and that ofinteraction between B and C was significant. The optimal fermentation medium was determined as corn steep liquor 36.47 g/L, glucose 39.76 g/L, and(NH4)2SO4 30.10 g/L, under which the L-lysine yield was calculated to be 81.65 g/L. The experimental yield reached 81.35 g/L with only 0.37% deviation to the theoretical value. Compared with the previous result, the L-lysine was increased by17.96%.

关 键 词：L-赖氨酸 液体培养基 BOX-BEHNKEN设计 

分 类 号：TQ922.3[轻工技术与工程—发酵工程]