不同种类植物油对红霉素发酵的影响

Effect of Vegetable Oils on the Erythromycin Fermentation

在摇瓶培养基中添加5g/L不同种类植物油均有效提高红霉素效价。不同种类的油对红霉素影响程度不同,依次为菜籽油>花生油>大豆油>玉米油>芝麻油>茶油>橄榄油≈蓖麻油>棉籽油。红霉素效价与发酵过程中脂肪酶活力具有一定的相关性,。

Various vegetable oils （5g/L） in shake flask increased fermentation titer of erythromycin. The effects of different oils vary greatly in the production of erythromycin, the result was rapeseed 〉 peanut 〉 soybean 〉 corn 〉 sesame 〉 tea 〉 olive ≈ castor 〉 cottonseed. There was good relativity between lipase and the titer of erythromycin.