剪切环境对南昌链霉菌形态和代谢的影响  

The effect of shear environment on morphology and metabolism of Streptomyces nanchangensis

作　　者：颜日明[1] 郑华淦[1] 庄英萍[1] 郭美锦[1] 储炬[1] 张嗣良[1] 

机构地区：[1]华东理工大学生物反应器工程国家重点实验室国家生化工程技术研究中心,上海200237

出　　处：《中国抗生素杂志》2004年第9期521-525,共5页Chinese Journal of Antibiotics

基　　金：国家"十五"攻关 (2 0 0 1 BA70 8B0 7- 0 5)

摘　　要：通过在摇瓶和发酵罐上考察不同剪切环境对南昌链霉菌的代谢过程和菌丝形态的影响 ,并对某些菌丝形态参数进行了定量分析 ,发现南昌链霉菌对剪切的敏感性。在此基础上通过改变发酵罐上搅拌桨叶类型促进了前期菌体生长 ,并使最终发酵效价提高了 5The effect of shear environment on metabolism and morphology of Streptomyces nanchangensis both on shake flask and fermenter scale was investigated. The quantitative analysis of some morphology (parameters) indicated that meilingmycin fermentation was sensitive to the shear environment. Cell growth at prophase was promoted remarkably and productivity was increased 52% by changing the type of impeller blade in the fermenter.

关 键 词：南昌链霉菌 梅岭霉素 剪切环境 菌丝形态 生长代谢 

分 类 号：TQ920[轻工技术与工程—发酵工程]