Knowledge Network Node
Food and Fermentation Industries. 2018, (08) Core

Optimization of L-asparaginase fermentation medium based on artificial neural networkChinese Full Text

WANG Yun-long;LIU Song;DU Guo-cheng;CHEN Jian;School of Biotechnology,Jiangnan University;Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University;

Abstract: In order to improve the yield of L-asparaginase（ EC 3. 5. 1. 1,L-ASNase） produced by recombinant Bacillus subtilis,the fermentation medium was optimized by using artificial neural network algorithm. First,the significant factors were screened through single factor experiment and Plackett-Burman experiment. Then the central composite experiment was used to establish the experimental data samples. Finally,a neural network model was established by using JMP10. 0 to optimize the composition of fermentation medium. After optimization,the best medium was obtained as follows: sucrose 65 g/L,yeast peptone 28 g/L,corn syrup 11 g/L,KH2 PO411. 5 g/L,NaCl 3. 3 g/L,ammonium sulfate 4 g/L,K2 HPO4·3 H2 O 22. 5 g/L,Mg SO4·7 H2 O 1 g/L,and L-asparagine 2 g/L. L-ASNase activity reached 515. 6 U/mL in the optimal culture medium,which was 90. 9% higher than that before optimization. These results presented a basic data for jar fermentation optimization of L-ASNase.
Keywords：

Bacillus subtilis; L-asparaginase; fermentation optimization; fermentation medium; artificial neural network;

  • DOI：

    10.13995/j.cnki.11-1802/ts.017175

  • Series：

  • Subject：

  • Classification Code：

    TQ922

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