工业规模产阿维菌素的分批发酵动力学及其流变特性模型  

Kinetics of Streptomyces avermitilis by batch fermentation and its rheological properties model in industrial-scale production

作　　者：王遗[1] 陈中兵 储消和 唐寅[1] 夏建业[1] 王永红[1] 

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]浙江升华拜克生物股份有限公司,湖州313220

出　　处：《中国抗生素杂志》2010年第8期576-580,584,共6页Chinese Journal of Antibiotics

摘　　要：本文主要对除虫链霉菌在150m3发酵罐产阿维菌素分批发酵动力学及其流变特性进行研究,并建立了动力学模型以及相应的发酵液流变特性模型。对模型参数进行了非线性回归的结果显示,预测值与实验值有良好的拟合性,实验值平均偏差在5%左右,表明了这些模型对在150m3发酵罐产阿维菌素的发酵生产具有实际意义。引入菌丝形态分析软件,对发酵过程菌丝球的周长进行了定量计算,并对其与流变参数之间的关系建立模型,这种快速的菌丝形态采集和定量分析手段可用于阿维菌素发酵过程在线实时监控,对快速预测发酵过程阿维菌素产量,及时指导阿维菌素发酵过程提供了一个有效的参数。This paper mainly studied the batch fermentation kinetics and rheological characteristics of Streptomyces avermitilis to produce avermectins in 150m3-fermenter. The mathematical kinetic models and the corresponding model of rheological properties of fermentation broth were established. We performed non-linear regression analysis for the model parameters. The results showed that the expected and experimental values are of goodness to fit with an average deviation of about 5%, indicating that there is practical significance of these models in producing avermectin by the method of fermentation in 150m3 fermenter. We used mycelium morphological analysis software to quantitatively calculate the circumferences of the mycelial ball in the fermentation process, and established the model of the relationship between circumferences of the mycelial ball and rheological parameters. Such rapid acquisition for mycelial morphology and quantitative analysis tools can be used to online monitor the fermentation process of avermectin in real time, providing an effective parameter in rapidly predicting avermectin production in the fermentation process and timely guiding the fermentation process of avermectin.

关 键 词：除虫链霉菌 阿维菌素 动力学模型 流变特性模型 菌丝球 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]