摘要
报道了一种生产新霉素的新工艺.该工艺除去摇瓶发酵原培养基中的玉米浆、花生饼粉及玉米淀粉,添加促进剂甘氨酸、赖氨酸、酪氨酸、蛋氨酸,不改变原菌种遗传性状(DNA)36℃培养.摇瓶发酵周期由136 h缩短到112h,产素率(单位时间、单位体积产抗生素的量)提高30%以上,简化了生产工艺,降低了生产成本.
A new technique to produce neomycin is created. It needs to remove the corn steep uor, peanut cake powder, corn starch of the original lysine, tyrosine, methionine, and incubate at 36℃ shaking flask shortens from 136 h to 112 h , and t 30%. It reduces the costs of production and simpli medium,add the accel in shaking flask. The rate of antibiotic erators such as glycine, fermentation period of production increases over ties the working process.
出处
《郑州大学学报（理学版）》
CAS
2006年第2期110-112,共3页
Journal of Zhengzhou University:Natural Science Edition
关键词
新霉素
摇瓶发酵
产素率
发酵周期
neomycin
fermentation in shaking flask
rate of antibiotic produciton
fermentation period
