Abstract
Statistical designs were used to determine optimum levels of medium nutrients for riboflavin production in shake flask fermentation. The medium components considered include molasses, sesame seed cake (SSC), yeast extract, KH2PO4, MgSO4·7H2O, NaCl and Tween-80. Information about the effects of different medium components on riboflavin production were investigated by using the Plackett–Burman experimental design. MgSO4·7H2O and NaCl were found to significantly influence the riboflavin production (confidence levels above 70%). For obtaining the mutual interaction between the variables required, for achieving the optimal concentrations, a 22-factorial central composite design was employed. The optimal concentrations for the enhanced production of riboflavin were (g/l): molasses =50.0 (glucose equivalents); SSC =50.0; yeast extract =2.0; KH2PO4=2.0; MgSO4·7H2O=0.117 and NaCl =1.13.
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