摘要
研究梅岭霉素发酵过程中添加其主要组分M B 1所拥有的侧链前体-3,3-二甲基丙烯酸,使M B 1效价及其在总组分中的比例得到大幅度提高,达到提高产量并控制组分的目的。本文还对侧链前体的添加方式、添加时间以及添加浓度进行了优化。结果显示,0h时添加6mm ol/L的侧链前体其产量最高,M B 1效价比对照高出43%,其在总组分中的比例达到了52.7%。
The addition of 3,3-dimethylacrylic acid, a side-chain precursor of meilingmycin＇s main component MB1, greatly stimulated the production of MB1 and its proportion in meilingmycin complex during fermentation. In this way, the higher production and the better component composition could be achieved. In addition, the feeding mode and the feeding time as well as the feeding concentration of the side-chain precursor were optimized and discussed. The results indicated that the highest MB1 production was increased by 43% and its proportion reached up to 52.7% when the supplement of 6mmol/L side-chain at Oh of cultivation was conducted.
出处
《中国抗生素杂志》
CAS
CSCD
北大核心
2005年第10期581-585,共5页
Chinese Journal of Antibiotics
基金
国家"十五"科技攻关项目(2001BA708B07-05)
上海市科委重点科技攻关项目(034319220)
