Optimization of Medium and Cultural Conditions for Neomycin Production using Response Surface Methodology

Abstract

Optimization of medium ingredients and cultural conditions for maximum neomycin production was carried out using a new species, Streptomyces marinensis. The C source (maltose), the N source (sodium glutamate) and the cultural conditions such as pH, temperature and agitation (rpm) were selected for optimization. Full factorial composite experimental design and response surface methodologies were used in the design of experiments and in the analysis of results. The optimum values for the tested variables for maximum neomycin production were: maltose, 51.67 g l^-1, sodium glutamate, 12.36 g l^-1, <i>p</i>H, 7.48, temperature, 30.6°C and agitation of the shake flask 174 rpm. The maximum neomycin production was 7815 mg l^-1. This method was efficient; only 36 experiments were necessary to assess these conditions, and model adequacy was very satisfactory, as the coefficient of determination was 0.9448.