一株链霉菌的鉴定及其产bafilomycin A1的发酵工艺研究  

Identification of a Streptomyces isolate and fermentation process of bafilomycin A1 production

作　　者：周剑[1] 方志锴[1] 孙菲[1] 江红[1] ZHOU Jian;FANG Zhikai;SUN Fei;JIANG Hong(Fujian province Key Laboratory of Screening for Novel Microbial Products, Fujian Institute of Microbiology, Fuzhou 350007, China)

机构地区：[1]福建省微生物研究所福建省新药(微生物)筛选重点实验室,福州350007

出　　处：《食品与发酵工业》2019年第6期30-35,共6页Food and Fermentation Industries

基　　金：国家重点研发计划资助(2018YFC0311001);十三五重大新药创制项目(2018ZX0971001-007-007)

摘　　要：提高链霉菌FIM-B0711发酵液中的抗肿瘤成分bafilomycin A1含量,通过对FIM-B0711的形态学、培养特征、生理生化分析及16S r DNA分析鉴定菌株。经鉴定FIM-B0711为灰褐色链霉菌(Streptomyces griseobrunneus)。并确定了最优的发酵培养基(g/L):可溶性淀粉40、蛋白胨30、酵母粉20、玉米浆15、Ca Co32;最优摇瓶发酵条件:接种量5. 0%,发酵周期96 h,500 m L摇瓶装量100 m L,培养温度28℃,摇床转速220 r/min,培养基初始p H值为7. 0。优化后发酵工艺bafilomycin A1的发酵产量较初始工艺提高了约344%。This study aimed to increase the level of an anti-tumor component bafilomycin A1 in Streptomyces FIMB0711 fermentation broth. The strain FIM-B0711 was identified according to its morphology,cultural characteristics,physiochemical properties,and 16 S r DNA sequence homologous analysis. The results showed that the strain FIMB0711 was Streptomyces griseobrunneus. The optimal fermentation medium to produce bafilomycin A1 constituted40 g/L soluble starch,30 g/L peptone,20 g/L yeast powder,15 g/L corn steep liquor,and 2 g/L CaCO3. The optimal fermentation condition was as follows: 5. 0% inoculum size in 100 m L medium,fermented for 96 h at 30 ℃ and at 220 r/min,with an initial p H of 7. 0. The amount of bafilomycin A1 produced under optimized fermentation condition improved approximately 3. 44 times than that of the original.

关 键 词：菌种鉴定 发酵 培养基优化 正交设计 BAFILOMYCIN A1 

分 类 号：R915[医药卫生—微生物与生化药学]