本试验优化了一株黄色短杆菌HXL109的发酵培养基以提高L-赖氨酸的产量。在研究葡萄糖、硫酸铵、豆饼水解液、KH2PO4?3H2O、MgSO4?7H2O、FeSO4?7H2O、MnSO4?H2O七个单因素实验的基础上，用Design Expert软件的Box-Behnken Design(BBD)建立响应面模型。结果表明：HXL109最佳产酸条件为：葡萄糖89.48 g/L，豆饼水解液30.77 g/L，硫酸铵20.89 g/L，KH2PO4?3H2O 4.5 g/L。在此条件下L-赖氨酸的产量为142.65 g/L，与预测值(143.67 g/L)吻合度较高。通过发酵对比实验可见，用响应面分析法对该L-赖氨酸产生菌发酵培养基进行优化，可获得最佳的工艺条件。

The fermentation medium of a L-lysine producing strain Brevibacterium flavum HXL109 to improve the L-lysine production was optimizd. With the software Design Expert, a response surface model was established using the Box-Behnken design(BBD). The effects of glucose, (NH4)2SO4, soybean cake hydrolysate , KH2PO4?3H2O , MgSO4?7H2O, FeSO4?7H2O and MnSO4?H2O on L-lysine yield were analyzed. The results showed that the optimum conditions for HXL109 to produce L-lysine were as follows: glucose 89.48g/L, soybean cake hydrolysate 30.77g/L, (NH4)2SO4 20.89g/L and KH2PO4?3H2O 4.5g/L. Under these conditions, the result of confirmatory experiment (142.65g/L) was in good agreement with the predicted value (143.67g/L). A comparison study showed that the established regression model had good effectiveness in optimizing the fermentation medium of a L-lysine producing strain.