纳塔尔链霉菌产纳他霉素发酵条件优化  

Optimization of Fermentation Conditions of Natamycin Production by Streptomyces natalensis

作　　者：葛菁萍[1] 黄守锋[1] 乔春明[1] 刘坤[1] 平文祥 

机构地区：[1]黑龙江大学生命科学学院/微生物省高校重点实验室,哈尔滨150080 [2]农业微生物技术教育工程研究中心,哈尔滨150500

出　　处：《中国农学通报》2015年第23期70-76,共7页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金"菌群演替与温水沤麻系统关键酶产生菌代谢组学特征的耦合机制"(31270534);国家自然科学基金"副干酪乳杆菌与枯草芽孢杆菌等菌群种间关系以及协同合作策略的研究"(31470537);黑龙江省高等学校科技创新团队"农业微生物发酵技术"(2012td009)

摘　　要：纳他霉素(Natamycin)广泛应用在医药、食品和保健等领域,具有良好的应用前景。作为一种高效的广谱抗真菌剂,它能有效的抑制真菌及真菌孢子的生长。为了提高纳他霉素的发酵水平,通过摇瓶分批发酵试验的方法应用纳塔尔链霉菌(Streptomyces natalensis)生产纳他霉素,重点研究了种子质量、发酵培养基成分和培养条件的优化等单因素条件。结果表明:通过改变单因素变量确定了最佳发酵培养基:葡萄糖40 g/L,大豆蛋白胨20 g/L,酵母粉5 g/L,初始p H 7.0;最佳发酵条件:培养至48 h的种子液以6%的接种量接种于装液量为25 m L发酵培养基的250 m L三角瓶中;28℃,220 r/min进行发酵。纳他霉素的产量在此最优工艺下可达1.472 g/L,比优化前提高了150%,为相关的试验研究提供了可靠的基础依据。Natamycin is an antifungal antibiotic with high efficiency and broad spectrum, which demonstrates benign prospect of application in the field of medical care, food and health care as its efficient inhibition to the growth of fungus and fungal spores. In order to enhance the level of natamycin fermentation, Streptomyces natalensis was applied to produce natamycin by batch fermentation with shaking-flasks, research into single factors such as seed quality, components of fermentation medium and culture conditions was intensively conducted. Consequently, optimal fermentation medium that containing glucose 40 g/L, soya peptone 20 g/L and yeast extract 5 g/L with initial pH 7.0; culture conditions that the seeds cultivated for 48 h were inoculated into 250 mL flask containing 25 mL fermentation medium with an inoculum volume of 6% and fermented at 28℃ at 220 r/min were determined. Under these optimized conditions, the yield of natamycin was 1.472 g/L which was 150% higher than that before optimization, providing the foundation for relevant experiments.

关 键 词：纳他霉素 纳塔尔链霉菌 发酵 单因素 条件优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]