青霉素发酵过程精细化控制

Fine Control of Penicillin Fermentation Process

青霉素发酵生产水平一方面取决于菌种的生产能力,另一方面取决于发酵过程的控制。青霉素发酵周期长,影响因素多,加大了工艺控制的难度。同一个菌种,同样的设备,由于过程控制的不同,发酵水平可以相差15%以上。通过对青霉素发酵过程中种子质量的控制,移种过程的精细操作和检查,pH值、氨氮等重要参数的控制,补料的动态调整等方面的精细化控制,可以有效地控制代谢方向,避免代谢异常,防止出现低水平罐批,使发酵罐批之间的差异降低,整体发酵水平提高5%左右。

The level of penicillin fermentation production depends on the strain capacity and the control of the fermentation process.The process control of penicillin fermentation is difficult because of its long cycle and many influence factors.Although the strain and equipment is the same,fermentation level can differ by more than 15% because of the difference of process control.The metabolic directions were effectively controlled,metabolic abnormalities were avoided and low batches were prevented through the control of the seed quality,careful operation and inspection in the moving process,control of pH value,ammonia nitrogen and other important parameters,dynamic adjustment of feeding amount,etc.The difference between fermentation batches could be reduced and the overall level by about 5% could be improved.