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| Optimization of Culture Medium and Prediction of Antibacterial Activity by Bacillus Amyloliquefaciens Q-426 Fermentation |
| ZHOU Guang-qi1, MA Peng-bo1, LIU Qiao2, QUAN Chun-shan2, FAN Sheng-di2 |
1 School of Biological & Food Engineering, Dalian Polytechnic Univesity, Dalian 116034, China;
2. Key Lab of Bioengineering, the State Ethnic Affairs Commition-Ministry of Education, Dalian 116600, China |
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Abstract Improve the antibacterial activity produced by Bacillus amyloliquefaciens Q-426 fermentation. To this end, response surface method is employed to optimize culture medium. The optimized medium is (g/L): glucose 3.92, ammonium chloride 0.19, magnesium chloride 3.83, beef extract 5.00, and the optimization raised the diameter of inhibition zone (DIZ) from 24 mm to 29mm.In addition, we present a model based on BP neural network to predict the DIZ according to the medium components. The BP neural network prediction model is trained using the culture medium components as inputs and the DIZ as output. The fitting error of our prediction model is -2.9629%~2.8571% (absolute mean is 1.1979%); the predicting error is -1.1111%~1.1538% (absolute mean is 0.9931%). Therefore, our study shows the feasibility of the prediction model for DIZ using BP neural network.
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Received: 09 August 2013
Published: 25 November 2013
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