摘要
目的对一株抗霉素产生菌的发酵条件进行优化。方法通过单因素实验和正交分析优化发酵条件。考察多种氨基酸的添加对抗霉素效价的影响。结果优化后发酵条件为:豆粕粉2.0%,可溶性淀粉2.75%,葡萄糖1.25%,硫酸铵0.6%,碳酸钙0.1%,pH7.0,接种量1.25%,通气量1:1.2(v/v),转速为250r.min-1,28℃发酵72h。结论采用上述优化条件后抗霉素的效价有显著提高。
OBJECTIVE To optimize the fermentation conditions of antimycin producing strain. METHOD The fermentation conditions was optimized by using the single factor and orthogonal experiments. The effect of several amino acids on the potency of antimycin was also studied. RESULTS The optimum condition for the antimycin production were： culture： soybean powder 2.0%, soluble starch 2.75%, glucose 1.25%, （NH4）2SO4 0.6 %, CaCO3 0.1% ; pH： 7.0 ; inoculum： 1.25 % ; aeration rate： 1 ： 1.2 （v/v） ; stirring rate： 250 r/min; the fermentation was running at 28℃ for 72h. CONCLUSION The potency of antimycin was improved significantly at the optimum condition.
出处
《海峡药学》
2009年第3期16-19,共4页
Strait Pharmaceutical Journal
关键词
抗霉素
优化
正交试验
生长曲线
Antimycin
Optimization
Orthogonal test
Growth curve
作者简介
王怀旺，男（1984-）。在读研究生
通讯作者：E－mail：wzheng@pub2．fz．fj．cn
