Dhandhukia P C, Thakkar V R
Lab#302B, BRD School of Biosciences, Sardar Patel University, Gujarat, India.
J Appl Microbiol. 2008 Sep;105(3):636-43. doi: 10.1111/j.1365-2672.2008.03803.x. Epub 2008 Apr 5.
To find out the cumulative effect of the nutritional parameters and to enhance the production of jasmonic acid (JA) in static fermentation by Lasiodiplodia theobromae using response surface methodology (RSM).
Malt extract, sucrose, NaNO(3) and MgSO(4).7H(2)O were analysed by a 30-trial central composite design using RSM for optimizing their concentrations in the medium and the effect of their mutual interaction on JA production. Sucrose and NaNO(3) were found highly significant in influencing the JA production. Malt extract and MgSO(4).7H(2)O showed an effect on the JA production in interaction with other variables. When the optimum values of the parameters obtained through RSM (19.95 g l(-1) malt extract, 50 g l(-1) sucrose, 7.5 g l(-1) NaNO(3) and 3.51 g l(-1) MgSO(4).7H(2)O) were applied, 32% increase in JA production (299 mg l(-1)) was observed in comparison with 225 mg l(-1) of JA produced with same media components not analysed by RSM and subsequently validated the statistical model.
Increase in JA production was achieved by optimizing the nutritional parameters.
This is the first report of using RSM for optimizing a medium for JA production. It resulted in an increase in JA production without augmentation of costly additives.
通过响应面法（RSM）探究营养参数的累积效应，并提高可可毛色二孢菌在静态发酵中茉莉酸（JA）的产量。
采用RSM的30次试验中心复合设计分析麦芽提取物、蔗糖、NaNO₃和MgSO₄·7H₂O，以优化它们在培养基中的浓度及其相互作用对JA产量的影响。发现蔗糖和NaNO₃对JA产量有高度显著影响。麦芽提取物和MgSO₄·7H₂O在与其他变量相互作用时对JA产量有影响。当应用通过RSM获得的参数最佳值（19.95 g l⁻¹麦芽提取物、50 g l⁻¹蔗糖、7.5 g l⁻¹ NaNO₃和3.51 g l⁻¹ MgSO₄·7H₂O）时，与未用RSM分析且随后验证统计模型的相同培养基成分所产生的225 mg l⁻¹ JA相比，观察到JA产量增加了32%（299 mg l⁻¹）。
通过优化营养参数实现了JA产量的增加。
这是首次使用RSM优化JA生产培养基的报告。在不增加昂贵添加剂的情况下提高了JA产量。
