4.8 Article

Medium optimization for the production of avermectin B1a by Streptomyces avermitilis 14-12A using response surface methodology

Journal

BIORESOURCE TECHNOLOGY
Volume 100, Issue 17, Pages 4012-4016

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2009.03.013

Keywords

Streptomyces avermitilis; Avermectin B1a; Medium optimization; Response surface

Funding

  1. National 863 Project [2006AA09Z402, 2007AA09Z443]
  2. Chinese Academy of Sciences Innovation Projects [062A131BB4]
  3. 973 Project [2007CB707802]
  4. National Basic Research Program of China [2004CB719601]
  5. National Natural Science Foundation of China [30560001, 30600001]
  6. National Key Technology RD Program [2007BAI26B02]
  7. National Science & Technology Pillar Program [200703295000-02]
  8. Important National Science & Technology Specific Projects [2008ZX09401-05]
  9. Hundred Talents Program

Ask authors/readers for more resources

Response surface methodology was employed to optimize the composition of medium for the production of avermectin B1a by Streptomyces avermitilis 14-12A in shaker flask cultivation. Corn starch and yeast extract were found to have significant effects on avermectin B1a production by the Plackett-Burman design. The steepest ascent method was used to access the optimal region of the medium composition, followed by an application of response surface. The analysis revealed that the optimum values of the tested variables were 149.57 g/l corn starch and 8.92 g/l yeast extract. A production of 5128 mg/l, which was in agreement with the prediction, was observed in verification experiment. In comparison to the production of original level (3528 mg/l), 1.45-fold increase had been obtained. (C) 2009 Elsevier Ltd. All rights reserved.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.8
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available