发酵中克拉维酸降解因素的探讨  

The Study of Degradation of Clavulanic Acid in Ferment

作　　者：任杰[1] 王永华[2] 杨博[1] 余若黔[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641 [2]中山大学生命科学学院生物化学系,广州510275

出　　处：《中国生物工程杂志》2004年第9期82-85,共4页China Biotechnology

摘　　要：探讨了克拉维酸 (clavulanicacid ,CA)在发酵液中的降解因素 ,首先研究了培养基组分影响CA降解速率的大小 ,并计算出不同组分对其降解的速率常数 .然后 ,研究了发酵过程中在对数生长期和稳定期的克拉维酸降解速率常数。研究发现外界环境因素对CA降解速率的影响大小不同 ,通过对带棒链霉菌对数生长期和稳定期CA降解情况的研究 ,可以判断 ,在pH、温度等发酵条件一定的情况下 。Degradation of CA in the culture medium was elucidated.First,the influence of individual medium compounds was examined,and the degradation rate constant of CA in individual medium compounds was calculated.Second,the degradation rate of CA in the exponential and stationary phase were examined,it indicates that the influence of degradation infected by environment condition factors were different, and that some heat-sensitive components,or secondary metabolite could influence the stability of CA.;

关 键 词：稳定期 克拉维酸 CA 酸降解 严重 因素 影响 组分 菌体生长 发酵 

分 类 号：Q933[生物学—微生物学] R752[医药卫生—皮肤病学与性病学]