pH值和温度对西索米星发酵的影响

Effects of Temperature and pH Value on Sisomicin Fermentation

西索米星发酵过程菌体生长和产物合成的最适发酵温度和pH值有所不同。菌体生长阶段发酵温度34℃和pH值7.1;产物合成阶段发酵温度31℃和pH值7.4的分段控制策略,有助于西索米星产生菌的菌体生长和产物合成。与在整个发酵周期内控制一种温度和不控制pH值的传统工艺相比,该策略可提高西索米星产量10%。

There existed the different optimal growth phase and sisomicin production phase. It fermentation temperatures and pH values between microbial was preferable to control fermentation temperature at 34℃ and pH value at 7. 1 during microbial growth phase and temperature at 31℃ and pH value at 7.4 in sisomicin biosynthesis phase. Compared with the traditional techniques of constant temperature and pH value without controlling in whole fermentation process, the control strategy could increase sisomicin product about 10%.