海洋链霉菌GB-2产西索米星发酵条件优化

doi:10.7506/spkx1002-6630-201311045

摘要/Abstract

摘要：

采用Plackett-Burman(PB)设计对影响海洋链霉菌GB-2产西索米星(Sisomicin)的9个因素进行筛选。结果表明：影响该菌发酵生产Sisomicin的主要因素为黄豆粉、葡萄糖、温度和转速。在此基础上，采用响应面法(RSM)对其4个显著因素的最佳水平进行研究，通过对二次多项回归方程求解得知，决定系数R2为0.9669，在上述自变量分别为黄豆粉11.95g/L、葡萄糖2.96g/L、温度28℃、转速183r/min条件下，Sisomicin的效价从387.03U/mL提高到726.11U/mL，产量提高87.61%。可见，利用该回归模型优化Sisomicin的发酵条件是可行的。

关键词: 海洋链霉菌GB-2, Sisomicin, 发酵条件, 优化

Abstract:

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

中图分类号:

TS201.3

李金良，张莉，李春燕，彭意开，王颖，吕凤霞，陆兆新*. 海洋链霉菌GB-2产西索米星发酵条件优化[J]. 食品科学, 2013, 34(11): 208-212.

LI Jin-liang，ZHANG Li，LI Chun-yan，PENG Yi-kai，WANG Ying，Lü Feng-xia，LU Zhao-xin*. Optimization of Fermentation Conditions for Sisomicin Production by Marine Streptomyces sp. GB-2[J]. FOOD SCIENCE, 2013, 34(11): 208-212.

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