Fermentation Technology for an Actinomycete Antagonistic to Penicillium viridicatum  

一株拮抗鲜绿青霉的链霉菌发酵工艺研究(英文)

作　　者：李鹿鸣[1] 黄运红[1] 江云[1] 戴冷 龙中儿[1] 

机构地区：[1]江西师范大学生命科学学院,江西省亚热带植物资源保护与利用重点实验室,江西南昌330022

出　　处：《Agricultural Science & Technology》2014年第3期444-448,共5页农业科学与技术（英文版）

基　　金：Supported by the National Natural Science Foundation of China(31160029,31360018);the Natural Science Foundation of Jiangxi Province(20122BAB204008,20132BAB204007);Science and Technology Planning Project from Department of Education of Jiangxi Province(GJJ12181);Special Fund for Agro-scientific Research in the Public Interest(201203072)~~

摘　　要：Objective] This study aimed to determine the effects of medium composi-tion and fermentation condition on the production of antibiotics from an actinomycete antagonistic to Penicil ium viridicatum, which was isolated from soil and identified primarily as Streptomyces anandi . [Method] Single-factor experiments and orthogonal array designs were used to optimize the medium composition and fermentation con-ditions. [Result] Culture medium composition and fermentation conditions showed sig-nificant influence on the antibiotic production from S. anandi . The optimum culture medium consisted of soluble starch 10 g/L, soybean cake powder 15 g/L, KH2PO4 0.5 g/L and MgSO4·7H2O 0.1 g/L. The optimized fermentation conditions were tem-perature 30 ℃, initial pH value 7.7, culture medium amount 40 ml/250 ml flask, and fermentation time 144 h. The titer of fermentation broth reached 452.7 U/ml when the S. anandi was cultured under the optimal fermentation medium and conditions. [Conclusion] The study may lay the foundation on further isolation and purification of the antibiotic from S. anandi JXNU02.[目的]研究一株从土壤中分离得到对鲜绿青霉具有拮抗作用的阿南德氏链霉菌的发酵工艺,探讨培养基组成及发酵条件对其发酵产抗生素的影响。[方法]通过单因素试验和正交试验设计优化培养基组分及发酵条件。[结果]培养基成分和发酵条件对阿南德氏链霉菌产抗生素具有显著影响。最佳培养基配方为可溶性淀粉10 g/L,黄豆饼粉15 g/L,KH2PO40.5 g/L,MgSO4·7H2O 0.1 g/L;最佳发酵条件:发酵温度30℃,培养基初始pH 7.7,装液量40 ml/250 ml,发酵时间144 h。在最佳的发酵培养基和培养条件下,阿南德氏链霉菌发酵液效价达到452.7 U/ml。[结论]该研究为进一步分离纯化阿南德氏链霉菌产抗鲜绿青霉抗生素奠定了基础。

关 键 词：Streptomyces anandii Penicilfium viridicatum Fermentation technology 

分 类 号：TQ465[化学工程—制药化工]