玉米浆对多粘菌素E发酵的影响研究

Corn steep liquor of polymyxin E fermentation impact study

目的:试验比较及评价不同组分玉米浆对多粘菌素E发酵生产的影响。方法:以多粘芽孢杆菌为对象,通过不同产地玉米浆对比试验和四因素三水平正交试验确定多粘菌素E发酵配方中玉米浆原材料最佳组分及配比。结果:该菌种使用的原材料玉米浆最佳组分及配比条件:胱氨酸1700mg/100g,异亮氨酸1050mg/100g,丝氨酸950mg/100g,组氨酸1300mg/100g。结论:玉米浆质量的波动是引起多粘菌素E发酵单位波动的重要原因之一,要保持稳定的发酵水平就必须对不同产地生产的玉米浆进行摇瓶试验,以确定最合适的玉米浆用于生产。

Objective： To test comparison and evaluation of different components of corn steep liquor of polymyxin E fermentation production.Methods： more sticky bacillus as object, through different producers of corn steep liquor contrast test four factors and three levels orthogonal test to determine the polymyxin E fermented corn steep liquor raw materials ratio of components and the best formula. Results：the best components of the use of the raw materials of strains of corn steep liquor and the matching condition：cystine 1700mg/100g, isoleucine 1050mg/100g, isoleucine serine 950mg/100g, histidine 1300mg/100g. Conclusion：corn steep liquor quality of fluctuations is causing polymyxin E fermentation units, one of the important reasons to maintain the stability of the fermentation level of different origin production of corn steep liquor must shake flask test, to determine the optimum corn steep liquor used in the production.