林肯链霉菌合成林可霉素代谢调节的研究

Studies on the Metabolic Regulation of Biosynthesis of Lincomycin by Streptomyces lincolnensis

在摇瓶条件下研究了葡萄糖、铵盐、磷酸盐对林可霉素产生菌林肯链霉菌的生长及林可霉素生物合成的影响。发酵过程中林可霉素的合成主要发生在菌体生长期，逐渐下降。使用６％的葡萄糖未发现通常所说的“葡萄糖效应”。０２％铵盐有利于细胞生长，但０８％ＮＨ＋４对林可霉素的生物合成具有抑制作用。发酵４８ｈ后补加０６％ＮＨ＋４，对林可霉素的生成没有显著影响。００５％～０１％磷酸盐对林可霉素合成具有较强的抑制作用。并就磷酸盐对菌体由初级代谢转向次级代谢的作用作了初步考察。

Effects of glucose,ammonium and phosphate on cell growth and lincomycin biosynthesis in fermentation complex medium containing different levels 0.8% of glucose,ammonium or phophate were studied in batch cultures of Streptomyces lincolnensis. In these fermentations the antibiotic biosynthesis was maximal during growth and always declined at the end of the growth phase.In the experiment it was noticed that the final titers of lincomycin were not inhibited by glucose at concentrations of up to 3%.It was found that both phosphate and ammonium salts,while required for cell growth,had negative effects on antibiotic production.High levels 0.8% of ammonium and phosphate inhibit lincomycin formation and increase mycelia growth.During the course of fermentation addition of ammonium or phosphate to the medium at any time led to an increase in mycelial growth.In addition,no inhibition on lincomycin biosynthesis was observed when the supplement of ammonium or phosphate was made during the idiophase,i.e.after 48 houres of fermentation,but not at 24 hours.The earlier the addition of ammonium or phosphate,the more severe the inhibitory effect was.