不同种类植物油及脂肪酸对螺旋霉素生物合成影响  

Effect of vegetable oils and fatty acids on the biosynthesis of spiramycin

作　　者：曾俊[1] 叶蕊芳[1] 管莹[1] 梁鸿[1] 朱德育[2] 

机构地区：[1]生物反应器工程国家重点实验室,华东理工大学生物工程学院,上海200237 [2]河南天方药业股份有限公司,河南驻马店463000

出　　处：《粮食与油脂》2015年第1期49-52,共4页Cereals & Oils

摘　　要：在螺旋霉素发酵中添加不同种类植物油时,发现不同种类植物油对其效价的影响不同,河北油(简称大豆油)的效果最好。为了解释不同种类植物油对螺旋霉素发酵存在差异的原因,通过GC–MS测定了各植物油中的脂肪酸含量,并进行了单一添加各脂肪酸、组合不同脂肪酸以及缺项组合各脂肪酸的试验,确认了亚油酸及脂肪酸的复杂程度是影响螺旋霉素效价的主要因素,并得出了螺旋霉素效价最高时的最优脂肪酸比例,为工业生产采购优质油提供了参考标准。Various vegetable oils had a different effect on the spiramycin fermentation. Soybean oil was found the best to produce more spiramycin than others. The phenomenon that various vegetable oils made a difference on spiramycin titer was discussed in this paper. The percentage of fatty acids in vegetable oils was determined by GC–MS. Then trials were carried out at three aspects. First,every kind of fatty acid was added into the fermentation medium to reseach which one was good for spiramycin biosynthesis. Second,in order to research the effect of different proportion fatty acids on the spiramycin biosynthesis,trials were performed by combining fatty acids in different proportion and also performed by combining fatty acids（some of them were missing） in different proportion. The main factors affecting the titer of spiramycin were linoleic acid and the complexity of fatty acids. Meanwhile,the optimal fatty acid ratio was also confirmed and it will provide a standard for purchasing the high–quality oils in industry.

关 键 词：螺旋霉素 植物油 脂肪酸 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]