Application of statistically-based experimental designs for the optimization of nisin production from whey

被引：89

作者：

Liu, CB ^{[1
]}

Liu, Y ^{[1
]}

Liao, W ^{[1
]}

Wen, ZY ^{[1
]}

Chen, SL ^{[1
]}

机构：

[1] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA

来源：

BIOTECHNOLOGY LETTERS | 2003年 / 25卷 / 11期

关键词：

experimental design; fermentation; nisin; optimization; whey;

D O I：

10.1023/A:1024009027255

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Statistically-based experimental designs were applied for the optimization of nisin production by Lactococcus lactis in a whey-based medium. Yeast extract, KH2PO4, and MgSO4 were identified to have significant effects on nisin biosynthesis by a Plackett-Burman design. These three significant factors were subsequently optimized using central composite design, and the optimal conditions were determined to be 12.067 g l(-1) for yeast extract, 0.569 g l(-1) for KH2PO4, and 0.572 g l(-1) for MgSO4. The validity of the optimal conditions was verified by a separate experiment.

引用

页码：877 / 882

页数：6

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