渗透压对林可霉素发酵效价影响的研究

Study on the Effect of Osmotic Pressure on the Fermentation Potency of Lincomycin

为有效提高林可霉素A产量降低林可霉素B组分含量,提升林可霉素产品纯度,本研究以NaCl作为渗透压调节剂研究渗透压对林可霉素发酵的影响,通过比较不同NaCl质量分数(0、0.5%、1.0%、1.5%、2.5%)下林可霉素A和林可霉素B效价的大小,确定以1.0%NaCl作为渗透压调节剂的最适添加质量分数。同时,在该条件下,比较分析了甘油、脯氨酸和甜菜碱三种渗透压保护剂对林可霉素效价的影响,结果显示,甘油质量分数为0.5%时,林可霉素A效价最高林可霉素B效价最低,脯氨酸和甜菜碱质量分数为0.25%时,林可霉素A效价最高林可霉素B效价最低,比较发现0.25%脯氨酸效果显著高于0.5%甘油和0.25%甜菜碱。综上所述,在1.0%NaCl+0.25%脯氨酸时,可以有效提高林可霉素A效价降低林可霉素B效价,为进一步扩大林可霉素A产量奠定了基础。

In order to effectively increase the yield of lincomycin A,reduce the content of lincomycin B component,and improve the purity of lincomycin products,this study used NaCl as an osmotic pressure regulator to study the effect of osmotic pressure on lincomycin fermentation,and compared the titers of lincomycin A and lincomycin B under different NaCl concentrations(0,0.5%,1.0%,1.5%,2.5%).The optimal concentration of 1.0%NaCl as osmotic pressure regulator was determined.At the same time,the effects of glycerol,proline and betaine on lincomycin titer were com-pared under these conditions.The results showed that lincomycin A titer was the highest when glycerol concentration was 0.5%,lincomycin B titer was the lowest when proline and betaine concentration was 0.25%,Lincomycin A titer was the highest and lincomycin B titer was the lowest.The effect of 0.25%proline was significantly higher than that of 0.5%glycerol and 0.25%betaine.In summary,when 1.0%NaCl+0.25%proline is applied,the ti-ter of Lincomycin A can be effectively increased and the titer of lincomycin B can be reduced,which lays A foundation for further expanding the pro-duction of lincomycin A.