发酵液预处理工艺特性

TECHNOLOGICAL CHARACTERISTICS INPRETREATMENT OF FERMENTATION BROTH

研究了抗生素发酵液提取过程中的预处理工艺特性 ,考察了各种因素对过滤速度和滤液效价的影响 ,并以螺旋霉素 (SPM )为例进行了详细研究 .实验发现 ,SPM过滤滤液效价随过滤 pH值的不同而变化 ,在 pH =5 5时有一最佳峰值 .同时 ,在溶液中存在蛋白质的溶解平衡 ,在过酸过碱时蛋白质会变性沉淀 .而SPM在蛋白质沉淀等固形物上存在吸附平衡 ,许多外加物质可以产生竞争吸附而影响过滤收率 .对以上实验结果用修正的Langmuir吸附理论提出合理的解释 ,建立了理论模型 ,并推导出了数学公式 .

The technological characteristics of pretreatment in purification process of antibiotic fermentation broth are studied in this paper.The effects of some factors on filtration rate and on concentration are discussed.Spiramycin (SPM) and Penicillin (Pn)are studied in details as examples. It is discovered in the experimentsthat the concentration of SPM or Pn in the filtrate varied with the pH value. The concentration reaches a maximum when pH=5.5.At the same time, a solution equilibrium of protein is present. The protein will denature on the condition of excess acid or base, and its concentration in solution reaches a minimum when pH=6.0—6.5. There is also an adsorption equilibrium of SPM on protein precipitate and other solids.The recoveryof filtrate is influenced by many extraneous materials because of rivalry between them.A rational explanationis given by application of modified Langmuir adsorption theory based on the experimental results.The theoretical model is developed and mathematical formulas are derived.