抗MRSA小链霉菌NIM521发酵工艺的优化

Studies on the Optimization Fermentation by Streptomyces parvus sp.NIM521 through Inhibition of MRSA

小链霉菌NIM521能产生对耐甲氧西林金黄色葡萄球菌(MRSA)有强烈抑制作用的活性物质。利用单因素多浓度和正交实验法对其发酵培养基组分及发酵条件进行了优化,并在优化后的条件下进行了20 L罐发酵放大实验。实验表明该菌的最适培养条件为:培养基含麦芽汁9%、蛋白胨6%、L-甲硫氨酸0.02%、维生素C 0.02%;培养温度30℃、转速250 r/min、接种量15%、发酵时间6 d。优化发酵条件下,20 L发酵罐发酵5 d时发酵液抑菌圈直径可达37.5 mm。

Streptomyces parvus sp. NIM521 produced a strongly inhibitive active substance against MR- SA. The culture medium contents and fermentation conditions were optimized by single factor multi- thickness and orthogonal experiments,and NIM521 were cultureed in 20 L fermentor. It showed that the optimized nutrient media were wort 9%, tryptone 6%, L-Met 0.02% and VC 0.02%. The seed culture was inoculated into flasks in a 15% ratio, and incubated at 250 r/min, 30℃ for 6 d. Based on the optimized conditions for antibiotic, the inhibition zone diameter reached 37. 5 mm.