Simultaneous improvement of lincomycin A production and reduction of lincomycin B levels in Streptomyces lincolnensis using a combined medium optimization approach

Table 4 Box-Behnken design experimental design

Run	X₁ (g/L)	X₂ (g/L)	X₇ (g/L)	Lincomycin A (mg/L)	Lincomycin B (%)
0	25	2	100	3519 ± 71	4.8 ± 0.2
1	25	1.68	151.2	4078 ± 39	3.0 ± 0.1
2	20	1.40	151.2	3464 ± 64	3.6 ± 0.1
3	25	1.68	100.8	4511 ± 36	3.5 ± 0.2
4	30	1.40	100.8	3752 ± 75	4.3 ± 0.2
5	20	1.12	126	3712 ± 61	2.8 ± 0.2
6	30	1.68	126	3452 ± 54	2.9 ± 0.1
7	20	1.68	126	4375 ± 122	2.6 ± 0.2
8	30	1.40	151.2	2558 ± 102	4.3 ± 0.2
9	25	1.12	100.8	4711 ± 58	3.9 ± 0.1
10	30	1.12	126	3734 ± 193	2.5 ± 0.2
11	25	1.12	151.2	3820 ± 19	2.7 ± 0.1
12	20	1.40	100.8	3712 ± 15	3.4 ± 0.1
13	25	1.40	126	4500 ± 41	1.0 ± 0.1
14	25	1.40	126	4580 ± 46	0.8 ± 0.1
15	25	1.40	126	4608 ± 78	1.3 ± 0.1
16	25	1.40	126	4612 ± 43	1.2 ± 0.1
17	25	1.40	126	4548 ± 57	0.8 ± 0.1

The values were obtained from three independent experiments. X1 soybean powder, X2 corn steep liquor, X3 NaCl, X4 NaNO3, X5 KH2PO4, X6 (NH4)2SO4, X7 glucose, X8 CaCO3

ISSN: 1869-2044