碳源对阿维拉霉素产量影响的研究  

Study on the influence of carbon source on avilamycins potency

作　　者：刘宁 王永星 张海龙[2] 张召佐 关志勇 

机构地区：[1]山东胜利股份有限公司生物产业部,山东济南250101 [2]山东教育学院生物科学与技术系,山东济南250013

出　　处：《山东教育学院学报》2008年第4期82-84,共3页Journal of Shandong Education Institute

摘　　要：阿维拉霉素(卑霉素)是由绿色产色链霉菌(Streptomyces viridocbromogene,SV)发酵得到的寡糖类抗生素。本文研究了碳源,主要是葡萄糖和可溶性淀粉对阿维拉霉素产量的影响。葡萄糖是SV快速利用的碳源,研究发现大于20g/L的初始葡萄糖浓度强烈抑制阿维拉霉素的积累,可溶性淀粉是促进产物积累的有效碳源,但高于40g/L的初始可溶性淀粉浓度影响其转化率。在此基础上,设计碳源补加工艺,提高了阿维拉霉素的产量,其中以可溶性淀粉为基础碳源,培养过程中补加葡萄糖,培养240小时,阿维拉霉素的产量达到1926μg/ml。The avilamycins are oligosaccharide antibiotics which produced by Streptomyces viridocbromogene （sv） fermentation. This paper is to study the influence of carbon sources, mainly glucose and soluble starch, on avilamycins potency. Glucose is a kind of quick using carbon source. The study finds that more than 20g/L the initial glucose concentration strongly inhibits the accumulation of avilamycins. Soluble starch is an effective carbon source which promotes the avilamycins accumulation. But more than 40g/L the initial soluble starch concentration influences its conversion rate. Based on this, designing the carbon source adding technology can improve avilamycins potency. Using soluble starch as base carbon source, glucose was added through the culture course and fermentation time continued for 240 hours and avilamycins potency can reach 1926μg/ml.

关 键 词：阿维拉霉素 发酵 碳源 

分 类 号：S816.73[农业科学—饲料科学]