均匀设计法优化咪唑立宾发酵培养基配方  

Optimization of the fermentation medium of mizoribine by uniform design

作　　者：关亚鹏[1] 娄忻[1] 张莉[1] 刘靓[1] 张玉莲[1] 刘静[1] 

机构地区：[1]华北制药集团新药研究开发有限责任公司微生物药物国家工程研究中心,石家庄050015

出　　处：《中国抗生素杂志》2008年第8期471-473,共3页Chinese Journal of Antibiotics

摘　　要：本文采用均匀设计试验方法对咪唑立宾的发酵培养基配方进行优化,考察淀粉、麸质粉、黄豆饼粉和葡萄糖对其发酵效价和菌体生长量的影响,得到了四个因素的优化配比(淀粉1.8%,麸质粉1.5%,黄豆饼粉2.5%,葡萄糖0.6%),发酵效价比对照培养基提高约21.3%。Uniform design method was used to optimize the fermentation medium of mizoribine. The effects of starch, corn gluten, soybean meal and glucose on titers and packed mycelial volume of mizoribine were studied. The optimum medium contains 1.8% starch, 1.5% corn gluten, 2.5% soybean meal and 0.6% glucose. Under the optimum condition, the titers of mizoribine was 21.3% higher than that in the control medium.

关 键 词：咪唑立宾 均匀设计法 发酵培养基 优化 

分 类 号：TQ465[化学工程—制药化工]