CAJ | 학술논문

对前期筛选得到的埃博霉素产生菌Myxobacteria sp.Ery 1369，通过单因素筛选结合正交试验进行发酵培养基优化，同时对摇瓶发酵的主要影响因子温度、转速、初始 pH 等进行实验探讨，确定了最佳培养条件：土豆淀粉0.8％，酵母提取物0.5％，葡萄糖0.3％，CaCl2·2H2O 0.05％，MgSO4·7H2 O 0.15％，XAD-163％，初始pH值7.4，种子菌龄72h，500mL三角瓶装液量100mL，接种量20％，摇床转速200r· min -1，发酵温度30℃；最佳发酵时间为8d，其埃博霉素B产量相比对照提高45％以上，为埃博霉素的工业化生产奠定基础。
대전기사선득도적애박매소산생균Myxobacteria sp.Ery 1369，통과단인소사선결합정교시험진행발효배양기우화，동시대요병발효적주요영향인자온도、전속、초시 pH 등진행실험탐토，학정료최가배양조건：토두정분0.8％，효모제취물0.5％，포도당0.3％，CaCl2·2H2O 0.05％，MgSO4·7H2 O 0.15％，XAD-163％，초시pH치7.4，충자균령72h，500mL삼각병장액량100mL，접충량20％，요상전속200r· min -1，발효온도30℃；최가발효시간위8d，기애박매소B산량상비대조제고45％이상，위애박매소적공업화생산전정기출。
The single factor experiments and orthogonal experiments were adopted to optimize the fermentation medium and conditions for Myxobacteria sp.Ery 1369.The results indicated that the constituents of medium ,the fill-ing volume of shaking flask ,the rotation speed and the tem-perature were the major factors that affected the yield of epothilone B( EPO B).The composition of potato starch 0.8%,yeast extract 0.5%,glucose 0.3% CaCl2 · 2H2 O 0.05%,MgSO4 · 7H2 O 0.15%,XAD-16 3% was selected to be the medium formula ,and the optimal fermentation parameters were as follows:the filling volume 100 mL for a 500 mL shake flask , initial pH at 7.4 , shaker′s rotating speed 200 r· min-1 ,inoculum size 20%,temperature30℃,cultivation time of seed 72 h and fermentation time 8 d, and the titer of EPO B was 45%higher than that in the control.It had established the foundation for producing effi-ciently EPO B on industrial scale.