El-Hersh Mohammed S, Saber WesamEldin I A, El-Fadaly Husain A, Mahmoud Mohammed K
Microbial Activity Unit, Department of Microbiology, Soils, Water and Environment Research Institute, Agricultural Research Center, Giza, Egypt.
Department of Microbiology, Faculty of Agriculture, Damietta University, Damietta, Egypt.
Pak J Biol Sci. 2016;19(7):279-288. doi: 10.3923/pjbs.2016.279.288.
Amino acids are important for living organisms, they acting as crucial for metabolic activities and energy generation, wherein the deficiency in these amino acids cause various physiological defects.
The aim of this study is to investigate the effect of some nutritional factors on the amino acids production by Mucor mucedo KP736529 during fermentation intervals.
Mucor mucedo KP736529 was selected according to proteolytic activity. Corn steep liquor and olive cake were used in the fermented medium during Placket-Burman and central composite design to maximize the production of lysine and glutamic acids.
During the screening by Plackett-Burman design, olive cake and Corn Steep Liquor (CSL) had potential importance for the higher production of amino acids. The individual fractionation of total amino acids showed both lysine and glutamic as the major amino acids associated with the fermentation process. Moreover, the Central Composite Design (CCD) has been adopted to explain the interaction between olive cake and CSL on the production of lysine and glutamic acids. The model recorded significant F-value, with high values of R 2, adjusted R 2 and predicted R 2 for both lysine and glutamic, indicating the validity of the data. Solving equation for maximum production of lysine recorded theoretical levels of olive cake and CSL, being 2.58 and 1.83 g L -1, respectively, with predicting value of lysine at 1.470 μg mL -1, whereas the predicting value of glutamic acid reached 0.805 mg mL -1 at levels of 2.49 and 1.93 g L -1 from olive cake and CSL, respectively. The desirability function (D) showed the actual responses being 1.473±0.009 and 0.801±0.004 μg mL -1 for lysine and glutamic acids, respectively.
The model showed adequate validity to be applied in a large-scale production of both lysine and glutamic acids.
氨基酸对生物至关重要，它们对代谢活动和能量产生起着关键作用，其中这些氨基酸的缺乏会导致各种生理缺陷。
本研究旨在探讨一些营养因素对米根霉KP736529在发酵期间氨基酸产生的影响。
根据蛋白水解活性选择米根霉KP736529。在Plackett-Burman和中心复合设计期间，玉米浆和橄榄饼用于发酵培养基中，以最大限度地提高赖氨酸和谷氨酸的产量。
在Plackett-Burman设计筛选过程中，橄榄饼和玉米浆对更高的氨基酸产量具有潜在重要性。总氨基酸的单独分级显示赖氨酸和谷氨酸是与发酵过程相关的主要氨基酸。此外，采用中心复合设计（CCD）来解释橄榄饼和玉米浆之间对赖氨酸和谷氨酸产量的相互作用。该模型记录了显著的F值，赖氨酸和谷氨酸的R²、调整后的R²和预测的R²值都很高，表明数据的有效性。求解赖氨酸最大产量的方程得出橄榄饼和玉米浆的理论水平分别为2.58和1.83 g L⁻¹，赖氨酸的预测值为1.470 μg mL⁻¹，而在橄榄饼和玉米浆水平分别为2.49和1.93 g L⁻¹时，谷氨酸的预测值达到0.805 mg mL⁻¹。合意性函数（D）显示赖氨酸和谷氨酸的实际响应分别为1.473±0.009和0.801±0.004 μg mL⁻¹。
该模型显示出足够的有效性，可应用于赖氨酸和谷氨酸的大规模生产。
