黄霉素产生菌BBG_(1213)的发酵工艺优化

Optimization of the Fermentation Craft on Flavomycin Producing Strain BBG_(1213)

对黄霉素产生菌Streptomyces bambergiensis1213培养基配方、种子培养时间及摇瓶装液量等培养条件进行优化,结果表明:当发酵培养基配方为:玉米淀粉3.5%、玉米浆0.6%、酵母粉1.0%、蛋白胨0.3%、黄豆饼粉2.5%、(NH4)2SO40.13%、K2HPO40.03%,BBG1213产抗水平最高;种子培养时间36h为宜;摇瓶装液量30ml,发酵周期86h-89h最佳。采用双碟法,建立了发酵液中黄霉素含量测定方法。

The auther has optmized the fermentation craft of Streptomyces bambergiensis 1213 by studying the nutrition prescription, the growing time of germ, and the oxygen- demanding quatity. The result makes clear that the best nutrition prescription contains： corn starch 0.3 %, corn serosity 0.6%, yeast powder 1.0 %, ,albumen 0.3 %, soybean power 2.5 %, （NH4）2 SO4 0.13 %, K2 HPO4 0.03 %. Thirty - six hours to germ growing and 30ml in 250ml Erlenmeyer trigonal flask are suitable. Fermenting 86 to 96 hours is the best time for producing flavomycin. The doable dish method had been established to determine hiologic potency.