卑霉素摇瓶发酵工艺研究  

Studies on the fermentation conditions of Avilamycin

作　　者：童应凯[1] 靳亮[2] 杨永涛[1] 韦东胜[1] 

机构地区：[1]天津农学院农学系,天津300384 [2]山东农业大学生命科学学院,山东泰安271018

出　　处：《西北农林科技大学学报（自然科学版）》2006年第10期32-36,共5页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：根据代谢发酵控制原理,采用二次回归正交旋转组合设计,对卑霉素摇瓶发酵培养基组分及其接种量、装量和初始pH摇瓶发酵条件进行了优化。结果表明,卑霉素摇瓶发酵培养基的最优配方为:豆饼粉45 g/L,可溶性淀粉5 g/L,甘露醇24 g/L,葡萄糖5 g/L,硫酸铵2 g/L,硫酸镁0.05 g/L;最优发酵条件为:摇瓶装量100 mL/L,接种量8%,C aCO35 g/L(调节pH值),在温度28℃、发酵周期40 h的优化条件下,得到卑霉素的效价值为77.12μg/mL,较对照(64.11μg/mL)提高了20.29%。Based on the theory of metabolic control fermentation ,the influence of several major components in fermentation medium on the avilamycin fermentation was studied by means of rotation composite design of quadratic regression. Using DPS software package the optimal fermentation medium proportions were obtained. The optimal medium contained 45 g/L of bean cake power, 24 g/L of mannite, 5 g/L of glucose,5 g/L of soluble starch,2 g/L of ammonium sulfate,0.05 g/L of MgSO4,5 g/L of CaCO3. The optimum fermentation conditions were 100 mL/L loadi13g amount, 8 % of inoculation amount ,fermentation time 40 hours at 28℃ ,by experiments of one factor. The titer was increased by 20. 29% from 64.11 μg/mL to 77.12 μg/mL when the strain was cultivated under the optimun conditions as compared with the control.

关 键 词：卑霉素 摇瓶发酵 绿色产色链霉菌 发酵工艺 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TQ465.92