Optimization of the Fermentation Process of Actinomycete Strain Hhs.015T
Figure 3
Contour plot of antimicrobial activity produced by strain Hhs.01 (mm). (a): the effect of pH and medium volume on production of components with antimicrobial activity. (b): the effect of pH and rotary speed on synthesis of antimicrobial active compounds. (c): the effect of medium volume and temperature on production of antimicrobial active components. (d): the effect of medium volume and rotary speed on production of antimicrobial active compounds. (e): the effect of medium volume and inoculation volume on synthesis of antimicrobial active compounds. (f): the effect of temperature and inoculation volume on production of antimicrobial active components. Because a contour plot showed only two factors; the other factors were held constant at a middle level. The darkest area indicated the contour where the response is the highest. The range of pH was 2 (2.0), 1 (4.5), 0 (7.0), 1 (9.5), 2 (12). The range of medium volume (mL/250 mL) was 2 (30), 1 (60), 0 (90), 1 (120), 2 (150). The range of rotary speed (rev/min) was: 2 (0), 1 (50), 0 (100), 1 (150), and 2 (200). The range of temperature () was 2 (15), 1 (20), 0 (25), 1 (30), 2 (35). The range of inoculation volume (%) was 2 (8), 1 (11), 0 (14), 1 (17), and 2 (20).
