红霉素摇瓶发酵控制条件的优化  

Experimental Study on Technical During Shake Flask Fermentation for Erythromycin Production

作　　者：左勇[1] 李杨[1] 谢晖[1] 祁峰[1] 刘利平[1] 张晶[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2012年第4期17-20,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：四川省教育厅成果培育项目(11ZZ016)

摘　　要：文章讨论摇瓶发酵控制条件对红霉素发酵水平的影响。通过单因素和正交实验优化,最佳发酵条件为A1B2C2D2:前期发酵、中期和后期发酵三阶段发酵温度分别为31℃、33℃、29℃,发酵起始pH值为6.7,摇床转速控制为:0～48 h为220 r/min,48～96 h为300 r/min,96～144 h为220 r/min,144～168 h为150 r/min。优化后菌株UL5的发酵水平比优化前提高15.54%。Several technologies during the shake flask fermentation of erythromycin have been studied. Through the regression of orthogonal experiment design, the optimum fermentation temperatures are obtained： 31 ℃ at earlier stage, 33 ℃ at middle stage, 29 ℃ at last stage. In addition, the optimum pH value is 6.7. By optimizing the rotation speeds condition, the optimal speed condition are 220 r/min in 0 -48 h, 300 r/rain in 48 -96h, 220 r/min in 96 - 144 h, 150 r/minin 144 -168 h in erythromycin fermentation. Compared with the previous conditions, the erythromycin yield is increased by 15.54%.

关 键 词：红色糖多孢菌 摇瓶发酵 条件优化 正交实验 

分 类 号：TQ465.5[化学工程—制药化工]