摘要
研究了在红霉素发酵培养基中添加不同的氨基酸和不同的氨基酸组合对红霉素发酵产量及组分的影响.经3 L自动发酵罐培养考查表明,添加0.4 g/L的S-腺苷蛋氨酸和0.3 g/L的苏氨酸,使红霉素的发酵单位和红霉素A含量分别提高了8.3%和13.1%,红霉素B和红霉素C的含量分别降低了49.5%和40.2%,产品质量完全符合2010版中国药典的要求.
Effects of the addition different amino acids or different combinations of amino acids to the medium on the chemical potency and components of erythromycin were studied in fermentation process.The experimental results showed that the chemical potency of erythromycin,with initial medium containing 0.4 g / L S-adenosylmethionine and 0.3 g / L threonine was increased 8.3% compared with that of the control in a FUS-3L fermentation tank.And the component of erythromycin A was increased by 13.1%.while the component of erythromycin B and erythromycin C is reduced by 49.5% and 40.2%.Quality of products fully meet the standard of Chinese Pharmacopoeia 2010.
出处
《信阳师范学院学报（自然科学版）》
CAS
北大核心
2013年第3期363-365,431,共4页
Journal of Xinyang Normal University(Natural Science Edition)
基金
河南省科技攻关项目(0524270053)
关键词
红霉素
发酵
组分
S-腺苷蛋氨酸
苏氨酸
erythromycin
fermentation
component
S-adenosylmethionine
threonine
