响应面法优化波赛链霉菌JMC 06001发酵培养基

采用响应面法对产生抑菌活性物质的波赛链霉菌（Streptomyces peucetius）菌株JMC 06001的发酵培养基进行优化。首先采用Minnimum Run Equireplicated Res IV设计对初始发酵培养基的8个营养因素进行筛选，获得影响产生抑菌活性物质的3个主要影响因素：葡萄糖、大豆粉和NaCI；然后用最陡爬坡实验快速逼近最大响应区域；最后，结合Box-Behnken设计及响应面分析，确定主要影响因素的最佳浓度，得出该菌株产抑菌活性物质的最优发酵培养基配方为：葡萄糖1．2％，麦芽糖0．7％，蛋白胨0．9％，大豆粉1．4％，NaCl3．7％，CaCO3 0．1％，复合盐A液2．0％，复合盐B液0．1％，起始pH值7．0。用优化后的培养基发酵所得发酵液对敏感指示菌藤黄八叠球菌的抑菌圈直径达31．5mm，与预测值的相对偏差仅为1．59％，与用初始发酵培养基发酵所得发酵液的抑菌效果（抑菌圈直径26．5mm）相比提高了18．9％。

Optimization of fermentation medium for antibiotics-producing strain Streptomyces peucetius JMC 06001 using response surface methodology

The compositions of the fermentation medium for antibiotics-producing strain Streptomyces peucetius JMC 06001 were optimized by using the response surface methodology. First, the Minnimum Run Equireplieated Res IV design was employed to evaluate the influence of related eight factors, and three factors playing the important roles in the medium including glucose, soybean meal and NaCI were selected. Secondly, the path of steepest ascent was undertaken to approach the optimal region of these factors. Finally, the Box-Behnken design and the response surface methodology were subsequently employed for further optimization, and the optimum composition of the fermentation medium was obtained as the following（ % ）. glucose 1.2, maltose 0.7, peptone 0.9, soybean meal 1.4, NaC1 3.7, CaCO3 0.1, broth A of compound salts 2.0, broth B of compound salts 0.1, pH 7.0. The diameter of inhibition zone from S. peucetius JMC 06001 against staphylococcus aureus was 31.5 mm with only 1.71% relative deviation from the forecast by RSM, which was increased 18.9 % as compared with that of the initial medium （diameter of inhibition zone, 26.5 mm）.