一种抗真菌抗生素发酵工艺优化及稳定性研究  

Optimization of Fermentation Conditions and the Stability of A Kind of Antifungal Antibiotic

作　　者：朱海东[1] 谢萍华[1] 黄通新 

机构地区：[1]杭州职业技术学院,杭州310018

出　　处：《湖北农业科学》2014年第9期2050-2051,2054,共3页Hubei Agricultural Sciences

基　　金：浙江省科技厅高技能人才培养和技术创新活动资助项目(2013R30033)

摘　　要：镜检观察菌株菌落及细胞形态,用正交试验设计法确定菌株最佳发酵条件。结果表明,该菌株与链霉菌形态类似,革兰氏染色呈阳性,最佳发酵条件为葡萄糖15 g/L,酵母液40 g/L,装液量30 mL/250 mL,发酵时间72h。所产抗生素对高温(95℃)具有较高的稳定性,在酸性和中性环境中比较稳定。The colony and cell morphology of one strain was observed with microscopy. The orthogonal experiment was conducted to confirm the optimal fermentation conditions. The results showed that this strain was similar to Streptomyces on morphology. G＋and the optimal fermentation conditions were glucose 15 g/L,yeast powder 40 g/L, loaded liquid 30 ml/250ml, fermentation time 72 h. The antibiotics produced by the actinomyces strain were highly stable in hot temperature（95 ℃）, acidic or neutral environment.

关 键 词：菌株 抗真菌抗生素 发酵工艺 

分 类 号：TQ465.2[化学工程—制药化工]