Abstract:

In this study, anti-Fusarium soloni substances were produced by means of Streptomyces HD-010 fermentation. In order to maximize anti-Fusarium soloni potency, Plackett-Burman (PB) experimental design was initially used to screen the most important affecting factors out of nine ones including medium components and fermentation conditions, followed by central composition design based response surface optimization of three screened factors. Glucose, sucrose and corn flour concentrations in fermentation medium were the most important factors affecting the production of anti-Fusarium soloni substances and their optimum levels were 10, 10.2 g/L and 25.8 g/L, respectively. The anti-Fusarium soloni potency of the fermentation supernatant obtained under these optimum levels was 71.3784 AU/mL, much higher than before optimization (45.9669 AU/mL).

Key words: Streptomyces HD-010, fermentation, response surface optimization