豆油对头孢菌素C发酵影响的初步研究  

Preliminary study on the effect of soybean oil on cephalosporin C fermentation

作　　者：郭元昕[1] 李景森[1] 储炬[1] 庄英萍[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

出　　处：《中国抗生素杂志》2010年第10期747-750,共4页Chinese Journal of Antibiotics

摘　　要：本文主要考察了基础培养基添加豆油以及不同发酵时间流加豆油对头孢菌素C发酵特性的影响。实验结果表明在72h,84h,96h三个时间添加点中,以72h添加豆油为最佳;72h的豆油添加中以0.8%的添加量效果最好,其脂肪酶活比对照平均高出14.8%,放瓶效价提高6.6%。为以后进行的发酵罐实验提供了有参考价值的数据。The effect of adding soybean oil to basal culture medium and feed oil timing on cephalosporin C fermentation characteristics were studied. The results showed that among the three feeding points （72h, 84h and 96h）, 72h is the best one. It was showed that 0. 8% soybean oil feeding at 72h could increase lipase activity by 14. 8% and titer 6.6% respectively, compared to control. The results provide significant reference data for future bioreactor experiments.

关 键 词：豆油 头孢菌素C 脂肪酶 发酵 

分 类 号：TQ465[化学工程—制药化工]