万古霉素发酵工艺研究进展

Research Progress of Fermentation Technologies of Vancomycin

万古霉素是一种糖肽类抗生素,对革兰氏阳性菌有很强的抑制作用。对万古霉素发酵工艺的国内外研究现状进行了综述,介绍了碳源、氮源、温度、溶解氧、前体物质等因素对万古霉素发酵的影响。不同的碳源和氮源对其发酵单位有显著地影响,温度和pH因素通过影响菌体代谢过程的酶类而影响产物的合成,无机盐直接参与菌体的新陈代谢。通过分析这些因素的作用,为万古霉素发酵培养基的优化和生产中发酵工艺的调控提供了理论参考依据。并对万古霉素的应用前景进行了展望。

Vancomycin is a glycopeptide antibiotic, which has an effect of being against grain positive bacterium. The researches on the fermentation of Vancomycin at home and abroad were summaried. The influencing factors of the vancomycin fermentation were introduced, such as carbon source, nitrogen source, temperature, dissolved oxygen, precursor and so on. The effect of different carbon sources and nitrogen sources on fermentation titer was conspicuous. The temperature and pH value could affect product synthesizes by regulating enzyme activity. The inorganic salt was mainly used in metabolic. The theory reference to the optimization of fermentative culture media and fermenta tion technology of vancomycin were provided, the application prospects of vancomycin were also looked forward.