Optimization of Actinomycetes Changbai No.2 Liquid Fermentation by Response Surface Method
- https://doi.org/10.2991/iceesd-18.2018.150How to use a DOI?
- Fermentation optimization; Media component; Culture conditions
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.
- © 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/).
Cite this article
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 - https://doi.org/10.2991/iceesd-18.2018.150 ID - Yang2018/05 ER -