Food and Fermentation Industries >

2021 , Vol. 47 >Issue 1: 43 - 49

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024449

Optimization of fermentation condition and medium for fumonisin B1 carboxylesterase production in Pichia pastoris

  • ZHAO Yifan ,
  • CHANG Xiaojiao ,
  • DU Wen ,
  • SUN Changpo ,
  • LIU Hujun
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  • (Academy of National Food and Strategic Reserves Administration,Beijing 100037, China)

Received date: 2020-05-11

  Revised date: 2020-06-10

  Online published: 2021-02-03

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Abstract

In order to improve the yield of fumonisin B1 (FB1) carboxylesterase produced by recombinant Pichia pastoris in shaking flask, the fermentation condition and medium were optimized with enzyme activity as index. The fermentation conditions were optimized through single factor experiment. The key components of fermentation medium were screened through Plackett-Burman experiment and then orthogonal experiment was carried out to establish the experimental data samples. Finally, the error Back Propagation (BP) neural network model was established to predict and search for the optimal composition of fermentation medium. After optimization, the optimal fermentation conditions were induction temperature 28 ℃, initial pH 6.0, 1% of methanol addition every 24 h, induction for 96 h. The optimal fermentation medium was peptone 23 g/L, KH2PO4 44 g/L, PTM4 1.5 mL/L, K2SO4 7.15 g/L, MgSO4·7H2O 5.85 g/L, yeast extract 5 g/L. FB1 carboxylesterase activity was over 402 U/mL, 1.19-fold higher than that of before optimization. Fermentation optimization in shaking flask can significantly improve the enzyme production capacity of recombinant strains. These results presented basic data for the optimization of FB1 carboxylesterase in fermenter.

Key words： fumonisins; carboxylesterase; fermentation conditions; medium optimization; artificial neural network

Cite this article

ZHAO Yifan , CHANG Xiaojiao , DU Wen , SUN Changpo , LIU Hujun . Optimization of fermentation condition and medium for fumonisin B1 carboxylesterase production in Pichia pastoris[J]. Food and Fermentation Industries, 2021 , 47(1) : 43 -49 . DOI: 10.13995/j.cnki.11-1802/ts.024449

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