Media optimization for the novel antimicrobial peptide by Bacillus sp. fmbJ224 / 生物工程学报
Chinese Journal of Biotechnology
;
(12): 609-614, 2005.
Article
in Chinese
| WPRIM
| ID: wpr-305194
ABSTRACT
The novel antimicrobial peptide in submerged fermentation by Bacillus sp. fmbJ224 is strongly influenced by many internal and external factors, namely medium constituents and fermentation conditions. In this study, Plackett-Burman design was undertaken to evaluate the effects of the seventeen factors. By the statistical regression analysis, the significant factors affecting the novel antimicrobial peptide in submerged fermentation by Bacillus sp. fmbJ224 were determined as follows glucose, NH4NO3, glutamic acid, CaCl2, MnSO4. In the second phase of the optimization process, a response surface methodology (RSM) was used to optimize the above critical internal factors, and to find out the optimization concentraction levels and the relationships between these factors. By solving the quadratic regression model equation using appropriate statistic methods, the optimal concentration of the variables were determined as 8.13 g/L glucose, 6.14 g/L NH4NO3, 4.2 g/L glutamic acid, 3.98 mg/L CaCl2, 4.87 mg/L MnSO4. The content of the novel antimicrobial peptide was increased from 1304.21 microg/mL to 1487.58 microg/mL. The experimental data under various conditions have validated the theoretical values.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Peptides
/
Bacillus
/
Regression Analysis
/
Cell Culture Techniques
/
Culture Media
/
Fermentation
/
Metabolism
/
Methods
/
Anti-Infective Agents
Type of study:
Diagnostic study
/
Prognostic study
Language:
Chinese
Journal:
Chinese Journal of Biotechnology
Year:
2005
Type:
Article
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