FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 208-212.doi: 10.7506/spkx1002-6630-201311045

Previous Articles     Next Articles

Optimization of Fermentation Conditions for Sisomicin Production by Marine Streptomyces sp. GB-2

LI Jin-liang,ZHANG Li,LI Chun-yan,PENG Yi-kai,WANG Ying,LÜ Feng-xia,LU Zhao-xin*   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2012-03-21 Revised:2013-05-08 Online:2013-06-15 Published:2013-06-03
  • Contact: LU Zhao-xin


The marine Streptomyces sp. GB-2 has been observed for the first time as a new sisomicin-produced strain except
Micromonospora. In this study, Plackett-Burman screening design was undertaken to evaluate the effects of 9 factors. By the
statistical regression analysis, soybean flour, glucose, temperature, and speed were indentified as significant factors affecting
sisomicin fermentation by marine Streptomyces sp. GB-2. In the second phase of the optimization process, the response
surface methodology (RSM) was used to establishe the optimal concentration levels of and the relationships between these
factors. By resolving the quadratic regression model equation using appropriate statistic method, the R2 was estimated as
0.9669 which showed a high correlation. The optimal concentration of the variables were determined as: soybean flour
11.95 g/L, glucose 2.96 g/L, temperature at 28 ℃, and speed 183 r/min. The yield of sisomicin obtained under the optimized
conditions was 726.11 U/mL, an 87.61% increase compared to 387.03 U/mL before the optimization. Accordingly, the
optmized fermentation conditions presented in this study can be considered reliable.

Key words: marine Streptomyces sp. GB-2, Sisomicin, fermentation conditions, optimization

CLC Number: