Huang Cui-ji
Abstract
Five main factors were screened by the Placket-Burman design method from ten ingredients of L-leucine basic fermentation medium. Then,the best level of five factors was determined by response surface analysis. The strain TQ9806-1 could produce L-leucine 18.05 g/L after fermentation with optimum medium for 72 hours by flask-shaking batch fermentation.
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Five main factors were screened by the Placket-Burman design method from ten ingredients of L-leucine basic fermentation medium. Then,the best level of five factors was determined by response surface analysis. The strain TQ9806-1 could produce L-leucine 18.05 g/L after fermentation with optimum medium for 72 hours by flask-shaking batch fermentation.
Key concepts: Fermentation, Leucine, Food science, Strain (injury), Chemistry, Response surface methodology, Biochemistry, Chromatography