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为研究头霉素C(1)产生菌链霉菌Streptomycin sp.OFR1022的发酵工艺,并提高1的产量,首先在单因素试验的基础上确定显著影响因素及其含量水平,再利用响应面分析法中的Box-Behken中心组合试验设计,优化产1发酵培养基中的显著影响因素,用Design Expert 8.0软件分析结果,得到较优培养基配方。在该条件下,1产量为1 905.6ug/ml,较优化前提高了68.3%,与预测值(1 984.03ug/ml)的相对误差为3.95%。
In order to study the fermentation process of streptomycin sp.OFR1022 produced by streptomycin C (1) and to increase the yield of streptomycin sp.OFR1022, we first determined the significant influencing factors and their content levels on the basis of single factor experiments. Then, In the Box-Behken center combination experimental design, optimize the production of 1 fermentation medium significant influence factors, using Design Expert 8.0 software analysis results, get better medium formula. Under this condition, the yield of 1 was 1 905.6ug / ml, 68.3% higher than that before optimization, and the relative error with the predicted value (984.03ug / ml) was 3.95%.