不同氨基酸对泰万菌素发酵影响的研究  

Effects of Different Amino Acids on the Fermentation of Tyvanectin

作　　者：刘杨 张萍 石彦鹏 牛春 LIU Yang;ZHANG Ping;SHI Yan-peng;NIU Chun(Ningxia Tere Pharmaceutical Co., LTD.jishuzhongxin,Yinchuan 750101,China)

机构地区：[1]宁夏泰瑞制药股份有限公司技术中心,银川750101

出　　处：《中国兽药杂志》2021年第1期47-51,共5页Chinese Journal of Veterinary Drug

摘　　要：通过单因素试验考察了泰万菌素发酵培养基中不同氨基酸种类对其发酵过程的影响,并利用正交试验对发酵培养基中3种主要氨基酸的用量配比进行了优化,结果表明发酵培养基加入0.2%亮氨酸、0.1%色氨酸、0.1%甘氨酸对泰万菌素发酵转化率影响显著,发酵摇瓶效价从14000μ/mL提高到18000μ/mL,效价提高了28.5%,完成了对泰万菌素提高发酵转化率和发酵单位的目的,并为大规模商业化生产泰万菌素奠定了良好的基础。The influence of different types of amino acids in the tyvancin fermentation medium on the fermentation process was investigated through a single factor experiment,and the ratio of the three main amino acids in the fermentation medium was optimized by orthogonal experiment.The results showed that the fermentation The addition of 0.2%leucine,0.1%tryptophan,and 0.1%glycine to the culture medium has a significant effect on the fermentation conversion rate of tyvanin.The titer of the fermentation shake flask is increased from 14000μ/mL to 18000μ/mL,which increases the titer 28.5%,completed the purpose of improving the fermentation conversion rate and fermentation unit of tyvans,and laid a good foundation for large-scale commercial production of tyvans.

关 键 词：泰万菌素 转化率 正交试验 发酵单位 

分 类 号：S859.79[农业科学—临床兽医学]