Optimization of Fermentation Medium for Producing α-Hydroxyphenylacetic Acid by Using Plackett-Burman Design and Response Surface Methodology

Abstract

Plackett-Burman design and response surface methodology w ere 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 ), KH 2 PO 4 0.1345 (g × L - 1 ), K 2 HPO 4 0.01 (g × L - 1 ), CaCl 2 0.1 (g × L - 1 ), MnSO 4 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.