摘要
红色糖多孢菌的摇瓶培养基中使用不同有机氮源时红霉素的效价明显不同。通过对不同有机氮源所含营养成分的逐步回归分析,我们得到有机氮源中的苏氨酸为影响红霉素效价的主要因子。最后向对照培养基中添加苏氨酸,则使红霉素的效价比对照培养基提高了22.85%。
The production of erythromycin in the shake flask was significantly influenced by adding different kinds of organic nitrogen source (e.g. amino acids). With stepwise regression method, the effect of components in the different organic nitrogen source were analyzed. Result showed that the threonine was the most important affecting the erythromycin productivity. When it was added to the fermentation medium, the production of erythromycin increased by 22.85% than the control.
出处
《中国抗生素杂志》
CAS
CSCD
北大核心
2005年第4期193-195,228,共4页
Chinese Journal of Antibiotics
关键词
红霉素
有机氮源
逐步回归分析
苏氨酸
Erythromycin
Organic nitrogen source
Stepwise regression analysis
Threonine
