Optimization of Fermentation Medium for Honggumycin Using Response Surface Methodology / 微生物学通报

ABSTRACT

Under the shaking-flask culture, fermentation medium of honggumycin produced by Streptomyces 702 were studied.The experiment was used response surface methodology to optimize the shaking-flask fermentation medium.Firstly, we applied full factorial design to screen important factors soybean meal and industrial peptone which affected hongmycin produced by Streptomyces 702.Furthermore, we designed experiment to obtain the steepest ascent path and optimal level by the central composite design.The optimum medium consisted of (g/L) maize starch 20, maize meal 20, glucose 20, soybean meal 23, industrial peptone 9, KNO_ 3 2.5, (NH_ 4 )_ 2 SO_ 4 2.5 KH_ 2 PO_ 4 0.3, NaCl 3, CaCO_ 3 6, bean oil 5mL/L.Under the optimal medium, the yield of honggumycin was up to 1500 g/mL, which was increased by 308% than the original medium.