摘要
多黏菌素B是一种由多黏类芽孢杆菌(Paenibacillus polymyxa)产生的氨基酸和脂肪组成的碱性多肽类抗生素。以产多黏菌素B的多黏芽孢杆菌Paenibacillus polymyxa ATCC10401为出发菌株,考察了不同量和不同组合方式的前体氨基酸添加对各个组分的影响。通过试验和HPLC分析,得到了高质量分数多黏菌素B1的发酵生产方法,多黏菌素B1的质量分数达到80%以上。
Polymyxin B(PMB)is a kind of alkaline cyclic polypeptide antibiotics composed of amino acids and fatty acid.In this paper,the effects of different amounts and different combinations of amino acid precursors on PMB components was studied with Paenibacillus polymyxa ATCC10401as producing strain.A fermentation method with high titer of Polymyxin B1was established,and the content of Polymyxin B1is higher than 80%.
作者
吴恩国
何敏
阮海宁
滕云
WU Enguo;HE Min;RUAN Haining;TENG Yun(Zhejiang Key Laboratory of Antifungal,Zhejiang HISUN Pharmaceutical Co.,Ltd.,Taizhou 318000,China)
出处
《发酵科技通讯》
CAS
2019年第1期33-38,共6页
Bulletin of Fermentation Science and Technology
关键词
多黏芽孢杆菌
多黏菌素B
前体氨基酸
发酵
组分和杂质
调节
Paenibacillus polymyxa
polymyxin B
precursor amino acid
fermentation
component and impurity
regulation
