一种复合蛋白粉对吉他霉素发酵的影响

Effect of a Composite Protein on the Fermentation of Kitasamycin

经大量摇瓶试验筛选获得一种能够提高吉他霉素发酵水平的复合蛋白,它能使摇瓶发酵单位从5800μg/m L提高到6500μg/m L。在50 L发酵罐放大试验过程中,考察了氮源对吉他霉素产生菌菌丝及产物合成的影响。结果表明,在含有复合蛋白的培养基中,溶解磷的浓度显著高于对照组和其他试验组。另外该培养基显著延缓菌丝自溶,从而将吉他霉素发酵单位提高8000μg/m L。含有相同浓度无机磷的培养基也能延缓菌丝自溶和提高吉他霉素的合成,但因无机磷不需要分解即可吸收,无法达到持久的作用,其提高能力远不如含复合蛋白的培养基。这可能是复合蛋白中的有机磷源在吉他霉素的生物合成过程中起到重要作用。

A large number of shake flask tests were carried out to select a composite protein which can improve the fermentation level of the Kitasamycin. It can increase the fermentation unit from5800 μg/mL to 6500 μg/mL. The effects of nitrogen sources on the production of mycelium were investigated in a 50 L fermentation experiment. The results showed that in the culture medium with composite protein, dissolved phosphorus concentration was significantly higher than the one in the control and other test groups. The mycelium autolysis was significantly delayed and kitasamycin fermentation units were increased to 8000 μg/mL. In the medium with the same concentration of inorganic phosphorus the hypha autolysis was also delayed and the synthesis of salinomycin was slightly improved. However the inorganic phosphorus in the mediumcan easily be absorbed, so the effect cannot last for long and the improvement was less than the one with compound protein. It may due to the organic phosphorus in the compound protein, which has an important impact on the biosynthesis process of kitasamycin.