Optimization of Actinomycetes Changbai No.2 Liquid Fermentation by Response Surface Method

DOI

10.2991/iceesd-18.2018.150How to use a DOI?

Keywords

Fermentation optimization; Media component; Culture conditions

Abstract

Actinomycetes are affected by external conditions during fermentation, especially the secondary metabolites, the influence of the external conditions is very large. In order to produce the most abundant pigment, the method of response surface was used to optimize the liquid fermentation condition of the actinomycetes Changbai No.2. A single factor was used to determine the best single factor, and the Plackett-Burman experiment was used, and statistical software SPSS 17.0 for statistical processing, there are three main influencing factors: the concentration of starch, fermentation time and temperature. Finally, using Box - Behnken design to get the best value of these three factors is: the concentration of starch is 18.42g/L, fermentation time is 6.46 days, the temperature is 26.19?"?. Postoptimality, the absorbance of the Changbai No.2 fermentation liquid was 2.098.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ning Yang
AU  - Yong Wang
AU  - Yubo Wang
AU  - Li Zhang
AU  - Yong Lu
AU  - Quanjie Chen
AU  - Wenge Zhang
AU  - Danhua Su
AU  - Ruopeng Lu
PY  - 2018/05
DA  - 2018/05
TI  - Optimization of Actinomycetes Changbai No.2 Liquid Fermentation by Response Surface Method
BT  - Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)
PB  - Atlantis Press
SP  - 824
EP  - 830
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceesd-18.2018.150
DO  - 10.2991/iceesd-18.2018.150
ID  - Yang2018/05
ER  -