豆油对螺旋霉素发酵的影响  

Effect of soybean oil on spiramycin fermentation

作　　者：孙新强[1] 孟根水[2] 金志华[3] 金一平[2] 王普[1] 

机构地区：[1]浙江工业大学药学院,杭州310032 [2]浙江医药股份有限公司新昌制药厂,新昌312500 [3]浙江大学材料与化工学院生物工程研究所,杭州310027

出　　处：《中国抗生素杂志》2002年第9期524-528,共5页Chinese Journal of Antibiotics

摘　　要：以螺旋霉素链霉菌SPM1 1 0 8为出发菌株 ,经波长为 2 54nm、功率 30W的紫外诱变处理 50s,筛选豆油耐性突变株 ,得到一株螺旋霉素高产菌株SPM2 89,其发酵效价较出发菌株提高了 2 2 5 %。以此为试验菌株 ,采用含豆油培养基进行发酵试验 ,结果表明 ,豆油的最佳加入量为 2 0 % ,加入时间以 0～ 1 2h为宜。采用上述含豆油培养基并补加前体正丙醇 ,发酵效价比不添加前体提高 2 1 %。此工艺应用于 50m3发酵罐工业生产 ,月平均发酵水平较原工艺提高 30 %～ 50 % 。The spiramycin producing strain Streptomyces spiramyceticus SPM1 108 as the parent strain was treated with UV irradiation (254nm, 30W, 50s), the oil tolerant mutants was screened and a high titer strain SPM2 89 was obtained, its potency was increased by 22 5% over the parent strain SPM1 108. Result from the fermentative experiments on the strain SPM2 89, showed that the optimum proportion of soybean oil in the production medium was 2 0% and the optimal feeding time of soybean oil was at the initial stages (0～12h) of fermentation. Feeding of propyl alcohol as precursors in above medium, the productivity was increased by 21%. In 50m 3 fermenter, the productivity increased by 30%～50%, and the quality of product was also improved.

关 键 词：螺旋霉素 豆油 发酵 前体 

分 类 号：TQ460.38[化学工程—制药化工]