头孢菌素C发酵过程中蛋氨酸加量对菌丝形态及效价的影响  

The Influence of Methionine Quantity to Hyphae Form and Fermentation Level in Cephalosporin C Fed-batch Fermentation

作　　者：任璐[1,2] 杨彬[2] 孙新华[2] 安志强[2] 张兵[2] 李杰[2] 

机构地区：[1]河北科技大学,河北石家庄050018 [2]石药集团河北中润制药有限公司,河北石家庄050041

出　　处：《河北化工》2010年第1期56-57,共2页Hebei Chemical Industry

摘　　要：通过调整头孢菌素C发酵底物中蛋氨酸的浓度,对比不同时期的菌丝形态及效价,确定了蛋氨酸加量在8‰时,头孢霉菌菌丝分化快速、均匀,并且在此浓度下发酵效价达到最高水平。Through adjusting the substrate concentration of methionine in cephalosporin C fermentation, and contrasting different periods of hypha form and fermentation level. It can be learned that the quantity in 8% methionine of the substrate concentration effected fast and evenly morphological differentiation, and the fermentation level was the highest level.

关 键 词：头孢菌素C 发酵 蛋氨酸 菌丝分化 效价 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]