关联度分析法优化克拉维酸发酵培养基  

Optimization of Fermentation Medium of Clavulanic Acid by Analyzing Relational Grades

作　　者：陈向东[1] 肖灿鹏[1] 汪辉[1] 余冬 

机构地区：[1]中国药科大学微生物学教研室,南京210009

出　　处：《药物生物技术》2001年第1期39-41,共3页Pharmaceutical Biotechnology

摘　　要：文章应用关联度分析方法 ,对克拉维酸发酵培养基中 4种主要成分进行研究 ,结果显示克拉维酸发酵时适当增加黄豆粉和甘油的量 ,减少麦芽汁和蛋白胨的用量可提高效价 ,降低成本。The four main factors in fermentation medium of Clavulanic acid (CA) were studied using the method of relational grade analysis in this paper. The result showed that the potency of CA increased while properly increasing the content of soybean powder and glycerol and decreasing the content of malt juice and peptone.

关 键 词：克拉维酸 关联度分析法 发酵培养基 Β-内酰胺酶抑制剂 

分 类 号：TQ465.1[化学工程—制药化工]