摘要
利用灰色链霉菌（Streptomyces griseus）发酵生产链霉素（Streptomycin）.考察了发酵过程中种龄、初始pH值、接种量、装液量、摇床转数、温度、发酵时间对链霉素产量的影响,得出摇瓶发酵的最佳工艺条件为：种龄44h、发酵初始pH值7.2～7.8、接种量5％ ～10％、装液量50 mL/250 mL三角瓶、转速200 r/min、发酵时间168 h、发酵温度0～96 h为30℃、96～168 h为28℃,在此条件下发酵液中链霉素产量约为880 U/mL,较优化前提高近10％.
Streptomyces griseus was used to produce streptomycin. The effects of the cuhivation conditions on streptomycin production were investigated. The optimal conditions of shake-flask fermentation were determined as follow： age of inoculum 44 h, initial pH 7.2 -7.8, inoculum ratio 5% - 10%, shake-flask working volume 50 mL/250 mL, rotating speed 200 r/min, fermentation time 168 h, temperature 30℃ for 96 h and then 28℃ for 72 h. The higher streptomycin concentration （about 880 U/mL） under the optimal cultivation conditions was ob- tained,which was 10% higher than that got before condition optimization.
出处
《科学技术与工程》
北大核心
2013年第31期9431-9435,共5页
Science Technology and Engineering
关键词
链霉素
灰色链霉菌
发酵工艺
优化
streptomycin streptomyces griseus fermentation conditions optimization
