CAJ | 학술논문

利用绿色产色链霉菌进行液体发酵，比较培养基初始pH值、温度、溶氧条件、碳源和氮源等生长条件对阿维拉霉素发酵的影响。实验发现，当培养基初始pH值为7．0，培养温度为28．0℃，摇床转速为200 r／min ，葡萄糖为碳源，黄豆饼粉为氮源等条件下阿维拉霉素的发酵水平较高，最高达到2536μg／m l ，为工业化生产提供了可靠依据。
이용록색산색련매균진행액체발효，비교배양기초시pH치、온도、용양조건、탄원화담원등생장조건대아유랍매소발효적영향。실험발현，당배양기초시pH치위7．0，배양온도위28．0℃，요상전속위200 r／min ，포도당위탄원，황두병분위담원등조건하아유랍매소적발효수평교고，최고체도2536μg／m l ，위공업화생산제공료가고의거。
Streptomyces hygroscopicus was used for liquid fermentation .Five indicators were selected to compare their re‐spective effects on the avilamycin fermentation including initial pH of medium ,fermentation temperature ,dissolved oxygen ,car‐bon source and nitrogen source .It was found that initial pH7 .0 for the medium ,fermentation temperature of 28 .0℃ ,table speed of 200 r/min ,glucose as carbon source and soybean cake powder as nitrogen source were the optimum processing condition of the avilamycin fermentation .In this condition ,the content of avilamycin was able to reach 2 536 μg/ml and provided a reliable basis for industrialized production .