海洋侧孢短芽孢杆菌Brevibacillus laterosporus Lh-1 产抗菌肽R-1的培养条件优化

Optimization of an Antimicrobial Peptide R-1 Production by Brevibacillus laterosporus Lh-1

摘要:

采用Plackett-Burman(PB)设计和响应面分析(RSM)方法, 对一株海洋侧孢短芽孢杆菌Lh-1产抗菌肽R-1的发酵条件进行了优化。研究中数据的统计和分析均使用MINITAB 15.0。在研究中, 首先使用了Plackett-Burman (PB)设计对影响Lh-1产抗菌肽的15个因素进行了筛选, 得到了影响产量的显著因素为：葡萄糖、蛋白胨和氯化钙。在此基础上采用响应面法对该3个显著因素的最佳水平范围进行研究, 得到的最佳浓度为 15.72 g/L 葡萄糖、6.01 g/L 蛋白胨和3.29

Abstract:

To improve and optimize marine antimicrobial peptide R-1 production by a newly isolated Brevibacillus laterosporus Lh-1, Plackett-Burman (PB) design and response surface methodology (RSM) using central composite design was adopted in culture conditions. MINITAB 15.0 was used for planning the experiments, data analysis, contour diagrams and response optimizations. In this study, PB design was undertaken to evaluate the effects of the fifteen factors. By the statistical regression analysis, the significant factors affecting the novel antimicrobial peptide R-1 in submerged fermentation by Br. laterosporus Lh-1 were determined as follows: glucose, peptone and CaCl2. Then a RSM was used to optimize the above critical internal factors, and the optical concentration of the variables were determined as: 15.72 g/L glucose, 6.01 g/L peptone and 3.29 g/L CaCl2. The content of R-1 was increased from 82.15 kU/mL to 116.27 kU/mL.