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Optimization of the Fermentation Medium for Mycophenoilc Acid Production with Response Surface Methodology

Lihua Chen

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Abstract

The fermentation medium of mycophenoilc acid(MPA) produced by Penicillium brevicompactum M-81# was optimized using Design Expert 7.0 software.Firstly,with full factorial design,corn steep liquor and sucrose were found to be the two important factors affecting MPA production.Furthermore,with steepest ascent path and the central composite design,the optimum levels of the two important factors were obtained.The optimum conditions of the two factors were 98 g/L and 53 g/L respectively.Under the optimum medium,the production of MPA was increased by 38.2% than the original optimum.

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What this paper is about

The fermentation medium of mycophenoilc acid(MPA) produced by Penicillium brevicompactum M-81# was optimized using Design Expert 7.0 software.Firstly,with full factorial design,corn steep liquor and sucrose were found to be the two important factors affecting MPA production.Furthermore,with steepest ascent path and the central composite design,the optimum levels of the two important factors were obtained.The optimum conditions of the two factors were 98 g/L and 53 g/L respectively.Under the optimum medium,the production of MPA was increased by 38.2% than the original optimum.

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Available abstract

The fermentation medium of mycophenoilc acid(MPA) produced by Penicillium brevicompactum M-81# was optimized using Design Expert 7.0 software.Firstly,with full factorial design,corn steep liquor and sucrose were found to be the two important factors affecting MPA production.Furthermore,with steepest ascent path and the central composite design,the optimum levels of the two important factors were obtained.The optimum conditions of the two factors were 98 g/L and 53 g/L respectively.Under the optimum medium,the production of MPA was increased by 38.2% than the original optimum.

Key concepts: Central composite design, Response surface methodology, Factorial experiment, Fermentation, Corn steep liquor, Sucrose, Fractional factorial design, Design–Expert

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