前体物质对林可霉素发酵的影响

Effect of Precursor Substances on the Fermentation of Lincomycin

为提升林可霉素发酵效价,本文对林可霉素发酵工艺进行优化,考察在发酵过程中补加含硫前体物质、HMP、氨基酸等对林可霉素发酵的影响。结果表明,当添加0.1g/L半胱氨酸、1.5g/L硫酸钠、0.01g/L甲硫氨酸时,林可霉素发酵效价高达9855μ/mL;此外,添加4.0g/L HMP时,林可霉素效价高达9810μ/mL;另外,对5种氨基酸进行浓度组合优化后,林可霉素的发酵效价也得到了显著提升,其效价在氨基酸优化浓度为谷氨酸(0.1g/L)、缬氨酸(0.15g/L)、蛋氨酸(0.2g/L)、亮氨酸(0.5g/L)、酪氨酸(0.05g/L)时达到最高,高达9560μ/mL。因此,通过优化林可霉素前体物质添加工艺,可加快林可霉素的生物合成速率,有效提高林可霉素的发酵效价。

This article optimizes the lincomycin fermentation process to enhance its fermentation titer.The effects of adding sulfur precursor substances,HMP,and amino acid combinations during fermentation on lincomycin production were investigated.The results showed that when 0.1 g/L cysteine,1.5 g/L sodium sulfate,and 0.01 g/L methionine were added,the lincomycin fermentation titer reached up to 9855μ/mL;moreover,when 4.0 g/L HMP was added,the lincomycin titer reached up to 9810μ/mL;additionally,after optimizing the concentration combination of five amino acids,the fermentation titer of lincomycin also significantly improved.The highest titer of lincomycin was achieved at optimized concentrations of glutamic acid(0.1 g/L),valine(0.15 g/L),methionine(0.2 g/L),leucine(0.5 g/L),and tyrosine(0.05 g/L),reaching up to 9560μ/mL.Therefore,by optimizing the addition of lincomycin precursor substances in the fermentation process,it is possible to promote the biosynthesis rate of lincomycin and effectively improve its fermentation titer.