Food and Fermentation Industries >

2010 , Vol. 36 >Issue 03: 108 - 111,116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.009

Food and Fermentation Industries

Optimization of γ-PGA Fermentation Medium of Bacillus amyloliquefaciens by Response Surface Methodology

  • Li Wenjing ,
  • Zhao Xiangying ,
  • Tian Yanjun ,
  • Zhang Jiaxiang ,
  • Han Yanlei ,
  • Liu Jianjun
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Online published: 2010-03-25

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Abstract

Response surface experiment was designed to identify optimum medium. The optimum medium for Bacillus amyloliquefaciens L536 was composed of:NaCl 15 g/L,soybean meal 53 g/L,sodium citrate 16 g/L,sodium hydrogen glutamate 40 g/L,NH4Cl 0.46 g/L,K2HPO4 0.625 g/L,MgSO4·7H2O 1.25 g/L,MnSO4·H2O 0.35 g/L,CaCl2·2H2O 0.2 g/L. Under these conditions,the yield of γ-PGA was 25.81 g/L,increased for about 1.5 times more than before. In order to obtain the optimum fermentation medium for γ-PGA production,the method of response surface experimental design,experimental procedure and results are discussed in this paper.

Key words： γ-polyglutamic acid; response surface methodology; optimization; medium

Cite this article

Li Wenjing , Zhao Xiangying , Tian Yanjun , Zhang Jiaxiang , Han Yanlei , Liu Jianjun . Optimization of γ-PGA Fermentation Medium of Bacillus amyloliquefaciens by Response Surface Methodology[J]. Food and Fermentation Industries, 2010 , 36(03) : 108 -111,116 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.009

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