费氏链霉菌(Streptomyces fradiae)FIM-S38胞外产新霉素的发酵条件优化  

Optimization of Fermentation Conditions for Neomycin-producing Strain Streptomyces fradiae FIM-S38

作　　者：周璟明[1] 陈宏[1] 张祝兰[1] 孙菲[1] 张引[1] 周剑[1] 方东升[1] 

机构地区：[1]福建省微生物研究所,福州350007

出　　处：《生物技术通报》2014年第12期92-96,共5页Biotechnology Bulletin

基　　金：福建省自然科学基金项目(2012J01094)

摘　　要：旨在对Streptomyces fradiae FIM-S38胞外产生的次级代谢产物新霉素进行发酵条件优化。采用单因素筛选结合正交试验优化发酵培养基,探讨摇瓶发酵的主要影响因子初始p H值、装液量、转速等发酵参数的影响,确定了适宜发酵培养基组成和较佳发酵参数:葡萄糖6.0%,可溶性淀粉3.5%,黄豆粉2.0%,硫酸镁0.1%,碳酸钙0.3%,初始p H7.0,装液量50 m L/500 m L,摇床转速250 r/min,发酵温度35℃,发酵时间6 d,优化后的发酵水平较原生产工艺提高了50%以上。It was to optimize the fermentation conditions of neomycin producing by Streptomycesfradiae FIM-S38. The single factor experiments and orthogonal experiments were adopted to optimize the fermentation medium and conditions of FIM-S38 in shake flasks. The constituents of medium, the filling volume of shaking flask, the rotation speed and the temperature were the major factors that affected the yield of neomycin. The composition of glucose 6.0%, soluble starch 3.5%, soybean meal 2.0%, MgSO4 0.1% and CaCO30.3% was selected to be the medium formula, and the optimal fermentation parameters were as follows ： the filling volume 50 mL for a 500 mL shake flask, initial pH at 7.0, shaker＇ s rotating speed 250 r/min, temperature 35 ℃, fermentation time 6 d, and the titer of neomycin was 50% higher than that in control.

关 键 词：费氏链霉菌 新霉素 正交设计法 发酵 优化 

分 类 号：Q939.9[生物学—微生物学]