纳塔尔链霉菌产纳他霉素发酵条件的优化  被引量:2

Optimization of fermentation conditions for high production of natamycin by Streptomyces natalensis

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作  者:阎永贞[1] 那可[1] 魏晓东[1] 金媛媛[1] 赵波[1] 赵文杰[1] 

机构地区:[1]中国医药工业研究总院上海医药工业研究院创新药物与制药工艺国家重点实验室,上海200040

出  处:《中国抗生素杂志》2013年第6期424-429,共6页Chinese Journal of Antibiotics

基  金:国家"重大新药创制"科技重大专项"微生物药物技术创新与新药创制产学研联盟"(No.2010ZX09401-403)

摘  要:采用Plackett-Burman设计、最陡爬坡试验与响应面设计相结合的方法对纳塔尔链霉菌(Streptomyces natalensis)SIPI-120620产纳他霉素的发酵条件进行了优化。结果表明,培养基中的玉米淀粉、葡萄糖和NaCl是影响纳他霉素产量的关键因子。优化后的培养条件为:玉米淀粉70g/L、葡萄糖10.7g/L、黄豆饼粉15g/L、酵母粉20g/L、NaCl1.3g/L、碳酸钙2g/L及初始pH6.5。此试验条件下,纳他霉素产量达到4.09g/L,比原培养条件提高了1.86g/L倍。The fermentation conditions of Streptomyces natalensis SIPI-120620 was optimized by Plackett- Burman design combined with the path of steepest ascent method and response surface methodology. The results indicated that the major factors on natamycin fermentation were corn starch, glucose and NaC1. The optimal fermentation conditions were as follows: corn starch 70g/L, glucose 10.7g/L, 2% soybean cake powder 15g/L, yeast powder 20g/L, NaC1 1.3g/L, CaCO3 2g/L and initial pH6.5, Under this conditions, 4.09g/L natamycin was obtained, which was 1.86 times higher than that of the initial conditions

关 键 词:纳塔尔链霉菌 纳他霉素 响应面法 培养条件优化 

分 类 号:R978.1[医药卫生—药品]

 

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