Response surface analysis is applied to optimize the fermentation conditions for carrageenase production by Flavobacterium sp. YK-5. Plackett-Burman design is used to evaluate the effect of eight related factors on produced carrageenase activity firstly, and three main factors are screened out, including temperature, pH value and carrageenan. Then the path of steepest ascent is taken to approach the optimal region of fermentation conditions. The optimal combined conditions, for maximum enzyme activity are further optimized by Box-Behnken design and surface response analysis as follows： temperature 28.17 °C, initial pH value 8.77 and carrageenan 3.71 g/L. Un- der the optimization of culture conditions, the carrageenase activity increases to 215.72 U/mL, which is 2.21 times of the preliminary culture.
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