Optimization of critical medium components for heparinase fermentation by recombinant escherichia coli

被引：0

作者：

Chen K. ^{[1
]}

Lü X. ^{[1
]}

Zhu Q. ^{[1
]}

Gu Q. ^{[1
]}

Yu P. ^{[1
]}

机构：

[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou

来源：

Yu, Ping (yup9202@gmail.com) | 2016年 / Chinese Institute of Food Science and Technology卷 / 16期

关键词：

Heparinase; Optimization of culture conditions; Recombinant Escherichia coli; Response surface methodology;

D O I：

10.16429/j.1009-7848.2016.03.018

中图分类号：

学科分类号：

摘要：

This study aims to optimize the critical medium components of heparinase by recombinant Es-cherichia coli. The factors influencing the heparinase activity were evaluated by Plackett-Burman design using the Design Expert 7.0 software, and then the optimal levels of main influencing factors were determined by response surface methodology. The screened factors which have an obvious effect were peptone, yeast extract and glucose, and the predicted highest heparinase activity was 181.49 U/L when the concentrations of these factors were 7.4, 11.95 g/L and 2.74 g/L. The average concentration of heparinase obtained by three verified experiments was 177.34 U/L, very close to the predicted heparinase activity. This study lays a good foundation for the future industrial use of hep arinase. © 2016, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：131 / 137

页数：6

共 4 条

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