Media optimization for the novel antimicrobial peptide by Bacillus sp. fmbJ224.
- Author:
Juan SHEN
1
;
Zhao-Xin LU
;
Xiao-Mei BIE
;
Feng-Xia LÜ
;
Xian-Qing HUANG
Author Information
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
- Publication Type:Journal Article
- MeSH:
Anti-Infective Agents;
metabolism;
Bacillus;
growth & development;
metabolism;
Cell Culture Techniques;
methods;
Culture Media;
Fermentation;
Peptides;
metabolism;
Regression Analysis
- From:
Chinese Journal of Biotechnology
2005;21(4):609-614
- CountryChina
- Language:Chinese
-
Abstract:
The novel antimicrobial peptide in submerged fermentation by Bacillus sp. fmbJ224 is strongly influenced by many internal and external factors, namely medium constituents and fermentation conditions. In this study, Plackett-Burman design was undertaken to evaluate the effects of the seventeen factors. By the statistical regression analysis, the significant factors affecting the novel antimicrobial peptide in submerged fermentation by Bacillus sp. fmbJ224 were determined as follows: glucose, NH4NO3, glutamic acid, CaCl2, MnSO4. In the second phase of the optimization process, a response surface methodology (RSM) was used to optimize the above critical internal factors, and to find out the optimization concentraction levels and the relationships between these factors. By solving the quadratic regression model equation using appropriate statistic methods, the optimal concentration of the variables were determined as: 8.13 g/L glucose, 6.14 g/L NH4NO3, 4.2 g/L glutamic acid, 3.98 mg/L CaCl2, 4.87 mg/L MnSO4. The content of the novel antimicrobial peptide was increased from 1304.21 microg/mL to 1487.58 microg/mL. The experimental data under various conditions have validated the theoretical values.
