CAJ | 학술논문

考察了不同温度(29～34℃)对红色糖多孢菌(Saccharopolyspora erythraea)合成红霉素(erythromycin)的影响,对不同温度下的发酵过程进行动力学特性分析,在此基础上提出了红霉素合成的变温培养方法:延滞期及对数期初期温度控制在33℃,发酵中期32℃,后期降温至29℃的条件下进行培养.采用此变温培养进行发酵,红霉素的化学效价和生物效价比恒温32℃培养对照组分别提高了24%和11.1%.
고찰료불동온도(29～34℃)대홍색당다포균(Saccharopolyspora erythraea)합성홍매소(erythromycin)적영향,대불동온도하적발효과정진행동역학특성분석,재차기출상제출료홍매소합성적변온배양방법:연체기급대수기초기온도공제재33℃,발효중기32℃,후기강온지29℃적조건하진행배양.채용차변온배양진행발효,홍매소적화학효개화생물효개비항온32℃배양대조조분별제고료24%화11.1%.
Fermentation for Erythromycin production by Saccharopolyspora erythraea HA at various temperature between 29℃and 34℃was investigated and the dynamics characteristics during fermentation process were also analyzed.Based on the results,a varying temperature nursing method of three stage control strategy is proposed:During the first stage,which comprises the lag phase and the index phase,the temperature is maintained at 33℃;then the temperature is shifted to 32℃in the ferment middle phase and dropped to 29℃ at the end of the fermentation process.By this method.the erythromycin titres of biological and aye chemical assays 1 1.1%and 24%higher than that of fixed temperature(32℃)fermentation.