头孢菌素C发酵过程中植物油作用机理的研究  

Research of the action mechanism of plant oil during the fermentation of cephalosporin C

作　　者：任强[1] 赵林[1] 王晓娜[1] 李灿[1] 

机构地区：[1]齐鲁工业大学山东省微生物工程重点实验室,山东济南250353

出　　处：《齐鲁工业大学学报》2014年第2期47-50,共4页Journal of Qilu University of Technology

基　　金：省级博士后创新基金会(201203006);山东省科技支撑计划项目(2012GSF12107)

摘　　要：由于葡萄糖效应的存在,目前在头孢菌素C的发酵过程中一般采用植物油为主要碳源。国内外的研究成果都证明添加植物油对头孢菌素C的产量有明显的促进作用。故其作用机理的研究显得格外重要。本文通过分析前人有关顶头孢霉菌C培养过程中植物油作用机理的研究成果,从不同方面综述了植物油对头孢菌素C合成的作用机理,并对其未来的研究方向进行了探讨。Due to the presence of glucose effect,plant oil was always used as the main carbon source during the fermentation of cephalosporin C. Research had proved that plant oil could improve the production of cephalosporin C. Therefore its mechanism of action research is particularly important. In this paper,through the analysis of predecessors in the process of cultivating plant oil mechanism research,plant oil was reviewed from different aspects to cephalosporin C synthesis mechanism,and its future research directions are also discussed.

关 键 词：头孢菌素C 植物油 顶头孢霉菌 

分 类 号：R978.11[医药卫生—药品]