井冈霉素发酵工艺中染菌的控制

Controling of Bacterial-infection in the Fermentation Process of Jinggangmeisu

染菌是发酵工艺中最棘手的问题,同时也是直接影响产品质量、收效率的关键因素.通过对井冈霉素发酵工艺中种子、培养基和设备及其附件的染菌分析,综合生产试验,取得了控制井冈霉素发酵工艺中染菌的有效办法,年染菌率从15.4%下降到6.0%.

Bacterial-infection is the most serious problem in the technology of Jinggangmeisu production and a key factor directly affecting the quality and output of Jinggangmeisu. By terms of bacterial-infection industrial analyzing of vaccine, culture medium, equipments appendixes and all process, and synthesizing production experience accumulated for many years, the author summarized a series of effective methods to control bacterial-infection of Jinggangmeisu fermentation, the ratio of bacterial-infection decreased from 15.4% to 6% one year.