梅岭霉素发酵的温度控制策略研究  

A diverse temperature control in meilingmycin fermentation

作　　者：晏秋鸿[1] 陈斌[1] 张嗣良[1] 刘坐镇[1] 高勇生[2] 涂国全[2] 

机构地区：[1]华东理工大学生物反应器工程国家重点实验室,上海200237 [2]江西农业大学国土与资源环境学院,南昌330045

出　　处：《中国抗生素杂志》2002年第1期18-20,54,共4页Chinese Journal of Antibiotics

基　　金：国家自然科学基金资助项目 (39760 0 79);山东胜利股份有限公司资助

摘　　要：以南昌链霉菌为出发菌株 ,研究了摇瓶发酵过程不同温度控制条件 (2 6℃～ 32℃ )下 ,梅岭霉素发酵过程的动力学特性 ,并分析了不同温度下细胞代谢规律及温度对细胞比生长速率和梅岭霉素合成速率的影响 ,得出了摇瓶发酵生产梅岭霉素的分阶段温度控制策略 ,即在发酵中前期 (0～ 76 h) ,控制温度为 30℃ ,发酵中后期 (76 h左右 )温度切换到 2 8℃ ,并在 15 LStrain M-9, a mutant of Streptomyces nanchangensis, produced a new macrolide antibiotics, meilingmycin. Fermentation studies on the strain were conducted in shake flasks at various temperatures ranging from 26℃ to 32℃. Based on the experiment results, a diverse temperature control was obtained as follows: At the earlier stage (0~76h), the cultivation was performed at 30℃; and after 76h, the temperature was shifted from 30℃ to 28℃. It was showed that the potency of meilingmycin with temperature shifting process was higher than that using constant temperature process, the result was verified in 15L fermenter.

关 键 词：南昌链霉菌 梅岭霉素 发酵 温度控制 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] R978.6[医药卫生—药品]