搅拌对青霉素发酵菌丝形态及生产率的影响  

The Hyphase form of Penicillium chrysogenum different Fermontation scales the Portinence between change of Pen icillin yield and Stirrer speed

作　　者：秦洪波[1] 徐浙龙[1] 

机构地区：[1]哈药集团制药总厂,150086

出　　处：《黑龙江医药》2002年第3期195-197,共3页Heilongjiang Medicine journal

摘　　要：目的:研究不同发醇规模产黄青霉菌丝形态和青霉素生产率的变化与搅拌转速相关性。方法:用图像分析仪自动测定的菌丝形态参数来分析其与搅拌的关系。结果:产黄青霉随着搅拌转速的提高青霉素的产率降低,有效菌丝长度缩短。结论:以搅拌转速控制菌丝形态,使其保持适当的分支和长度,是获得高产的关键要素之一。Objective:This paper reports the hyphase form of penicillium chrysogenum differ- ent fermontation scales,the portinence between change of penicillin yield and stirrer speed. Method:Hyphase parameter which computed automatically by picture analytic instrument was used to analyse the relation ship with stirrer.Results:As stirrer of penicillum was improved,peni- cillin productivity and valid hyphase length decreased.Conclusion:One of the key factor to high yield was to control hyphase form keep its proper branch and length,using stirrer speed.

关 键 词：青霉素 菌丝形态 搅拌 剪切刀 通气率 生产率 

分 类 号：TQ465.1[化学工程—制药化工]