响应面分析法优化(R)-扁桃酸发酵培养基

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%。

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

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 11.507 g/L, Beef extract 6.708 g/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.