替考拉宁发酵工艺优化研究

The Study on Optimization of Teicoplanin Fermentation Process

为了优化替考拉宁发酵工艺,提高其发酵水平,考察发酵培养基中碳源及部分氨基酸对发酵水平的影响。通过测定替考拉宁发酵生长、代谢曲线及分析替考拉宁的结构式,在对发酵特性有初步了解的基础上进行相关方面的工艺优化。摇瓶结果表明,发酵培养基中增加1%的淀粉量可在提高效价的基础上同时将残糖控制在较低水平;将1%的淀粉液化后在自控罐上进行流加实验,在平衡期进行补糖,可以使发酵水平提高35%以上;摇瓶实验表明,在发酵初始培养基中添加氨基酸可以使发酵水平提高16%～25%。发酵培养基中淀粉量及氨基酸成分及含量对发酵水平影响较大,在原工艺的基础上补糖及添加氨基酸可大大提高发酵水平,这为降低发酵成本打下了一定的基础。

The aim was to optimize teicoplanin fermentation process,improve the fermentation level,and evaluate the influence of carbon source and some amino acids on teicoplanin fermentation.The growth and metabolism curves of teicoplanin were measured and the structure of teicoplanin was analyzed.The process optimization was conducted based on the primary understanding of fermenting characteristics.The results of flask experiment showed that it could improve productivity by increasing 1% starch to the fermentation media,the residual sugar was controlled to a low level.The feeding experiment was carried out after 1% starch liquefacation,the sugar was added during the stationary phase,and the productivity was improved by 35%.The flask experiment showed that adding some amino acids to the initial fermentation media could improve productivity by 16%-25%.The starch content and the type and content of amino acids could influence the fermentation level greatly,feeding sugar and adding some amino acids on the basis of former process could improve the fermentation level greatly and it provided certain foundation for decreasing fermentation cost.