TITLE:
Optimization of Fermentation Medium for Producing α-Hydroxyphenylacetic Acid by Using Plackett-Burman Design and Response Surface Methodology
AUTHORS:
Zhiguo Hou, Bingmei Chen, Jing Lan, Yueman Liu, Xiaoping Xu, James Yu Gu, Junjie Gu
KEYWORDS:
α-Hydroxyphenylacetic Acid; Fermentation Medium; Biotransformation; Response Surface Analysis
JOURNAL NAME:
American Journal of Analytical Chemistry,
Vol.4 No.10,
October
11,
2013
ABSTRACT: Plackett-Burman design and response surface methodology were applied in order to optimize the fermentation medium of (R)-α-hydroxyphenylacetic
acid ((R)-HPA) producing Bacillus sp. HZG-19. The
factors playing important roles in the production of (R)-HPA were selected
based on Plackett-Burman design. The path of steepest ascent was undertaken to optimize
said fermentation medium. Finally, the optimal levels of the factors with the
greatest change in regard to product yield were further optimized using
Box-Behnken and response surface analysis. The optimal conditions were found to
be as follows: casein peptone 30.49 (g × L-1), glycerol 14.09 (g × L-1),
KH2PO4 0.1345 (g × L-1), K2HPO4 0.01 (g × L-1),
CaCl2 0.1 (g × L-1), MnSO4 0.01 (g × L-1).
Under the optimal conditions described above, the yield of (R)-HPA reached
63.30%, which indicated an increase of 14.9%, as compared to the yield obtained
before optimization.