阿维拉霉素发酵工艺优化及动力学模型建立  

Kinetic modeling and process optimization of avilamycin production

作　　者：王园园 王康 金令凯 朱鸿强 施雪颖 陈敏[1] WANG Yuan-yuan;WANG Kang;JIN Ling-kai;ZHU Hong-qiang;SHI Xue-ying;CHEN Min(Zhejiang Gongshang University, School of Food Science and Biotechnology, Hangzhou, 310018, China)

机构地区：[1]浙江工商大学食品与生物工程学院

出　　处：《高校化学工程学报》2019年第5期1156-1163,共8页Journal of Chemical Engineering of Chinese Universities

基　　金：浙江省基础公益研究计划项目(LGN18C010001)

摘　　要：以绿色产色链霉菌为发酵菌株,采用单因素法在30 L发酵罐进行阿维拉霉素分批发酵的参数优化,并对优化后的发酵过程进行动力学研究。结果表明,在发酵转速为320r×min^-1、通气量为2.0vvm、发酵液初始pH为7.5的条件下,发酵开始后每间隔24 h流加0.1%的L-缬氨酸,罐内阿维拉霉素产量在发酵228 h可达到最高值1 571.04 mg×L^-1。在此基础上,采用Logistic方程和Luedeking-Piret方程及基质消耗物料平衡方程分别研究菌体生物量、阿维拉霉素产量变化及底物总糖消耗与发酵时间的关系,建立阿维拉霉素发酵动力学模型,模型计算值与实验数据拟合度分别为0.989 6、0.990 9和0.981 9。该结果表明本研究所建立的菌体生长、产物合成和底物消耗模型能较好地反映阿维拉霉素分批发酵的动力学过程,可为其发酵过程的进一步优化及在线监测等提供理论依据。Batch fermentation of avilamycin was studied in a 30 L fermentor using Streptomyces viridochromogenes as the fermentation strain, and single-factor methodology was applied to optimize culture conditions. Kinetics of the optimized fermentation process was analyzed. The results show that maximum avilamycin productivity of 1 571.04 mg×L^-1 can be achieved at 228 h when the rotational speed = 320 r×min^-1, voluntary ventilation = 2.0 vvm and initial pH = 7.5 with 0.1% L-Val added every 24 hours. Three mathematical models were established to describe the kinetics of the avilamycin production,which were based on Logistic equation for cell growth, Luedeking-Piret equation for avilamycin production and mass balance equation for total sugar consumption. The fitting degrees between the calculated values and the experimental data were 0.989 6, 0.990 9 and 0.981 9 respectively, which indicates that the models can reflect the avilamycin batch fermentation processes and provide theoretical basis for further optimization of fermentation process and on-line monitoring.

关 键 词：绿色产色链霉菌 阿维拉霉素 发酵优化 动力学模型 

分 类 号：TQ465.92[化学工程—制药化工]