Research Article
Actinobacillus succinogenes ATCC 55618 Fermentation Medium Optimization for the Production of Succinic Acid by Response Surface Methodology
Table 1
The Plackett-Burman design experiment design matrixa and experimental results.
| Runs | Variables (g L−1) |
OD660 |
Succinic acid production (g L−1) | Glucose | YEb | CSLc | K2HPO4 | KH2PO4 | NaCl | MgCl2 | CaCl2 | MgCO3 |
| 1 | 80.0 | 15.0 | 15.0 | 1.5 | 3.0 | 1.5 | 0.3 | 0.6 | 40.0 | 7.9 ± 1.6 d | 32.5 ± 1.0 | 2 | 50.0 | 15.0 | 15.0 | 1.5 | 3.0 | 1.0 | 0.3 | 0.3 | 60.0 | 4.2 ± 0.4 | 32.2 ± 1.3 | 3 | 80.0 | 10.0 | 15.0 | 1.5 | 1.5 | 1.0 | 0.6 | 0.6 | 60.0 | 6.2 ± 0.3 | 51.9 ± 4.8 | 4 | 80.0 | 15.0 | 10.0 | 3.0 | 1.5 | 1.0 | 0.3 | 0.6 | 60.0 | 9.3 ± 0.4 | 50.2 ± 3.1 | 5 | 50.0 | 10.0 | 10.0 | 3.0 | 3.0 | 1.5 | 0.3 | 0.6 | 60.0 | 2.6 ± 0.6 | 36.2 ± 0.6 | 6 | 80.0 | 10.0 | 10.0 | 1.5 | 3.0 | 1.5 | 0.6 | 0.3 | 60.0 | 6.7 ± 0.1 | 50.4 ± 1.5 | 7 | 50.0 | 10.0 | 10.0 | 1.5 | 1.5 | 1.0 | 0.3 | 0.3 | 40.0 | 5.9 ± 0.3 | 36.0 ± 0.2 | 8 | 50.0 | 15.0 | 15.0 | 3.0 | 1.5 | 1.5 | 0.6 | 0.3 | 60.0 | 2.9 ± 0.5 | 33.2 ± 1.2 | 9 | 50.0 | 10.0 | 15.0 | 3.0 | 3.0 | 1.0 | 0.6 | 0.6 | 40.0 | 5.3 ± 0.3 | 35.4 ± 1.2 | 10 | 80.0 | 15.0 | 10.0 | 3.0 | 3.0 | 1.0 | 0.6 | 0.3 | 40.0 | 9.1 ± 0.5 | 36.3 ± 0.6 | 11 | 50.0 | 15.0 | 10.0 | 1.5 | 1.5 | 1.5 | 0.6 | 0.6 | 40.0 | 10.0 ± 0.6 | 36.5 ± 2.7 | 12 | 80.0 | 10.0 | 15.0 | 3.0 | 1.5 | 1.5 | 0.3 | 0.3 | 40.0 | 6.3 ± 0.6 | 38.3 ± 0.7 |
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aThe two dummy was not shown in Table 1.
bYE: yeast extract.
cCSL: corn steep liquor.
dStandard error was calculated from three independent samples.
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