红霉素摇瓶发酵实验工艺条件  

The experimental study on technical and engineering parameters during shake flask fermentation for erythromycin production

作　　者：范代娣[1] 党政 孙晓红[1] 尚龙安[1] 米钰[1] 马沛[1] 藩新岭 

机构地区：[1]西北大学化学工程学系,陕西西安710069

出　　处：《西北大学学报（自然科学版）》2000年第1期43-46,共4页Journal of Northwest University（Natural Science Edition）

基　　金：陕西省政府重大攻关资助项目!(96K12-G11);国家自然科学基金资助项目!(29706007)

摘　　要：主要研究了红霉素摇瓶发酵工艺条件对发酵水平的影响。通过正交实验得到了优化的发酵温度为 :前期温度 35℃ ,中期温度 31℃ ,后期温度 ( 2 9± 0 .5)℃。同时 ,得到优化的前期和中期 p H值均为 6.8。利用均匀设计 ,得出了优化补料配方 ,使效价提高约 3.8% ,同时得到了效价与各基质浓度的回归方程。由实验得到了一组优化的摇床转速控制方式和优化的前体添加水平。通过以上的工艺条件优化 ,使摇瓶发酵红霉素效价提高约 47.3%。Several technical and engineering parameters during the shake flask fermentation of erythromycin have been studied. By means of the regression of orthogonal experiment design, the improved fermentation temperature is obtained: 35℃ at earlier stage, 31℃ at middle stage, 29℃±0.5℃ at later stage .In addition, the improved pH value is 6.8. Based on the uniformity experimental design ,the improved feeding medium composition and equation relating production connected to soybean, sugar and (NH 4) 2SO 4 are achieved .The improved controlled method of rotational speed and the precusor feeding strategy are also got. As a result, the titre of erythromycin under the improved process conditions is 47.3% higher than that under the traditional ones.

关 键 词：红色链霉菌 发酵工艺 优化设计 红霉素 

分 类 号：TQ927[轻工技术与工程—发酵工程] TQ465.5