[Media optimization for the novel antimicrobial peptide by Bacillus sp. fmbJ224].
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.
Shen
Juan
J
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Lu
Zhao-Xin
ZX
Bie
Xiao-Mei
XM
Lü
Feng-Xia
FX
Huang
Xian-Qing
XQ
D000890:Anti-Infective Agents / Q000378:metabolism*; D001407:Bacillus / Q000254:growth & development / Q000378:metabolism*; D018929:Cell Culture Techniques / Q000379:methods; D003470:Culture Media; D005285:Fermentation; D010455:Peptides / Q000378:metabolism*; D012044:Regression Analysis
D000890:Anti-Infective Agents; D003470:Culture Media; D010455:Peptides