Optimization of medium composition for actinorhodin production by Streptomyces coelicolor A3(2) with response surface methodology |
| |
| Institution: | 1. Center for Environmental Studies, Ege University, 35100 Bornova, Izmir, Turkey;2. Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, 14469 Potsdam, Germany;3. UK Biochar Research Center, School of GeoSciences, University of Edinburgh, Crew Building, King’s Buildings, Edinburgh EH9 3JN, UK;4. Department of Chemical and Materials Engineering, University of Nevada Reno, 1664 North Virginia Street, Reno, NV 89557, USA;5. Faculty of Science, Department of Chemistry, Ege University, 35100 Bornova, Izmir, Turkey;6. Faculty of Engineering, Department of Bioengineering, Ege University, 35100 Bornova, Izmir, Turkey;1. College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang University, Hangzhou 310058, Zhejiang, China;2. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, Hubei, China;1. International Center for Biotechnology, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan;2. MU-OU Collaborative Research Center for Bioscience and Biotechnology, Faculty of Science, Mahidol University, Rama VI Rd., Bangkok 10400, Thailand;1. Ege University, Graduate School of Natural and Applied Science, Department of Biomedical Technologies, Izmir, Turkey;2. Ege University, Application and Research Center for Testing and Analysis (EGE-MATAL), Izmir, Turkey;3. Ege University, Department of Bioengineering, Faculty of Engineering, Izmir, Turkey |
| |
| Abstract: | Optimization of the fermentation medium for maximization of actinorhodin production by Streptomyces coelicolor A3(2) was carried out. Response surface methodology (RSM) was applied to optimize the medium constituents. A 24 full-factorial central composite design (CCD) was chosen to explain the combined effects of the four medium constituents, viz. sucrose, glucose, yeast extract (YE) and peptone, and to design a minimum number of experiments. The P-values of the coefficients for linear, quadratic and cross-product effect of sucrose and glucose concentration were <0.0001, suggesting that these were critical variables having the greatest effect on the production of actinorhodin in the complex medium. The optimized medium consisting of 339 g/l sucrose, 1 g/l glucose, 1.95 g/l YE and 2.72 g/l peptone predicted 195 mg/l of actinorhodin which was 32% higher than that of the unoptimized medium. The amounts of glucose, YE and peptone required were also reduced with RSM. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
