阿维链霉菌发酵培养基的优化

Medium Optimization of Streptomyces avermitilis for Fermentation

通过优化发酵过程中培养基的组成使得阿维链霉菌的发酵单位及有效组分Bla含量提高。采用单因子试验法及均匀设计试验法分析各种营养成分及其配比对阿维链霉菌Co39-15发酵单位和有效组分Bla含量的影响。获得最佳的种子培养基和发酵培养基配方,发酵单位及有效组分Bla含量比原来的发酵水平分别提高了20%～30%、8%～10%。利用单因子试验法及均匀设计试验法对抗生素的发酵培养基进行优化,是一种快速、效果显著的方法。

In order to increase fermentation unit and the content of effective component of B1 a by Streptomyces avermitilis （SA） the ingredients of medium during the fermentation were optimized using single factor experiment and uniform design to analyze the effects of various nutrition ingredients and their proportions on the fermentation unit and the content of effective component of B1 a by SA Co39-15. With the optimized strain seed culture medium and fermentation medium the fermentation unit and the content of effective component of B1 a increased by 20% - 30% and 8% - 10% respectively as compared with the original fermentation level. Therefore, using single factor experimentation and uniform design experimentation to optimize the fermentation medium for antibiotics production is a kind of rapid and highly effective methods.