Abstract
Background: Bacillus sp. QD14 in shake-flask cultures. A Plackett-Burman design (PBD) was applied to screen for significant factors, followed by the Steepest Ascent Method (SAM) to find the nearest region of maximum response. Box-Behnken design (BBD) of the "(RSM)" was conducted to optimize the final levels of the medium components.
Conclusion: In this work, the key factors affected the fermentation of DMP-degrading strain Bacillus sp. QD14 were optimized by PBD, SAM and BBD (RSM), the yield was increased by 57,11% in the conditions in our study. We that the conditions optimized in the study can be applied to the fermentation for commercialization production.Upon acceptance of an article by the journal, authors will be asked to transfer the copyright to Electronic Journal of Biotechnology, which is committed to maintain the electronic access to the journal and to administer a policy of fair control and ensure the widest possible dissemination of the information. The author can use the article for academic purposes, stating clearly the following: "Published in Electronic Journal of Biotechnology at DOI:10.2225/volXX-issueX-fulltext-XX".
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