摘要
在螺旋霉素发酵中添加不同种类植物油时,发现不同种类植物油对其效价的影响不同,河北油(简称大豆油)的效果最好。为了解释不同种类植物油对螺旋霉素发酵存在差异的原因,通过GC–MS测定了各植物油中的脂肪酸含量,并进行了单一添加各脂肪酸、组合不同脂肪酸以及缺项组合各脂肪酸的试验,确认了亚油酸及脂肪酸的复杂程度是影响螺旋霉素效价的主要因素,并得出了螺旋霉素效价最高时的最优脂肪酸比例,为工业生产采购优质油提供了参考标准。
Various vegetable oils had a different effect on the spiramycin fermentation. Soybean oil was found the best to produce more spiramycin than others. The phenomenon that various vegetable oils made a difference on spiramycin titer was discussed in this paper. The percentage of fatty acids in vegetable oils was determined by GC–MS. Then trials were carried out at three aspects. First,every kind of fatty acid was added into the fermentation medium to reseach which one was good for spiramycin biosynthesis. Second,in order to research the effect of different proportion fatty acids on the spiramycin biosynthesis,trials were performed by combining fatty acids in different proportion and also performed by combining fatty acids（some of them were missing） in different proportion. The main factors affecting the titer of spiramycin were linoleic acid and the complexity of fatty acids. Meanwhile,the optimal fatty acid ratio was also confirmed and it will provide a standard for purchasing the high–quality oils in industry.
出处
《粮食与油脂》
北大核心
2015年第1期49-52,共4页
Cereals & Oils
关键词
螺旋霉素
植物油
脂肪酸
发酵
spiramycin
vegetable oil
fatty acid
fermentation
