Abstract
Plackett-Burman design, steepest ascent design and response surface methodology were used to optimize fermentation mediumof L-lysine. Plackett-Burman designmethod was applied to evaluate the main significant factors, and the result had shown that sodium chloride、magnesium sulfate and corn steep liquor were the major factors. Then, the Box-Behnken design and response surface methodology we used to confirm the optimum parameters with NaCl 2.72%, MgSO4·7H2O 0.05%, and corn steep liquor (CSL) 21.13 g/L, which were proceeded based on thegreatest response area of NaCl, MgSO4·7H2O and corn steep liquor. Under the optimal conditions, the theoretical yield was gotten of L-lysine of 104.75 g/L, but the experimental yield was 104.60 g/L that was increased 18.96% level than before optimization.
Publication Date
10-28-2015
First Page
256
Last Page
260
DOI
10.13652/j.issn.1003-5788.2015.05.064
Recommended Citation
Guosheng, TENG; Yong, LIU; Lida, WU; Chunyan, FAN; Jinzhi, WANG; Bing, GUAN; Shuhui, SHI; and Yi, TONG
(2015)
"Optimization of L-lysine medium by response surface methodology,"
Food and Machinery: Vol. 31:
Iss.
5, Article 64.
DOI: 10.13652/j.issn.1003-5788.2015.05.064
Available at:
https://www.ifoodmm.cn/journal/vol31/iss5/64
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