维生素对螺旋霉素发酵的影响  

Effect of Vitamins on Spiramycin Fermentation

作　　者：叶蕊芳[1] 史婷婷[1] 张燕[1] 郑黎[1] 万丹 张琪 

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,上海200237 [2]河南天方药业有限公司,河南驻马店463003

出　　处：《化学与生物工程》2008年第10期64-67,共4页Chemistry & Bioengineering

摘　　要：研究了单独添加和组合添加VB1、VB1 2和硫辛酸对发酵合成螺旋霉素的影响。结果显示,组合添加0.9 6 mg.L-1VB1和0.3 5 mg.L-1硫辛酸时,螺旋霉素产量提高3 0%。测定结果显示维生素的添加显著增加了乙酸等前体物质的浓度,提高了发酵过程中乙酰激酶、乙酰磷酸转移酶与乙酰CoA合成酶的酶活。由此表明维生素的添加促进螺旋霉素发酵合成可能是因为维生素促进了过程中前体物质的合成,从而增进了内酯环的形成。This paper researched the influences of VB1, VB12 and thioctic acid on spiramycin production by adding alone and together. The results showed that the potency of spiramycin was increased 30% by adding 0.96 mg · L^- 1 VB1 and 0.35 mg· L^-1 thioctic acid on the initial stage of fermentation. Adding vitamins appar- ently increased concentration of the precursors such as acetic acid and the activities of acyl-CoA synthetases, acylkinases and acylphosphotransferases. It was demonstrated that the reason of spiramycin production increased by vitamins was the promotion of synthesis of precursors and the formation of lactone.

关 键 词：螺旋霉素 维生素 有机酸 酶活 

分 类 号：TQ465[化学工程—制药化工] TQ927[轻工技术与工程—发酵工程]