黄豆饼粉熟化条件对林可霉素发酵的影响

The Influence of Ripening Conditions of Soybean Cake Powder on the Fermentation of Lincomycin

黄豆饼粉是抗生素发酵最常用的有机氮源之一,黄豆饼粉制作时对大豆不同的处理条件造成不同的熟化度,不同的熟化度对不同抗生素品种的发酵影响不同。本文主要是使用不同熟化条件的黄豆饼粉对林可霉素进行摇瓶发酵考察,并在15 L发酵罐进行验证,最终熟化温度95℃、熟化时间20 min最佳,林可霉素发酵单位7708μg/mL,较对照提高17.1%,为林可霉素发酵生产对黄豆饼粉的选择提供数据支持。

Soybean cake powder is one of the most commonly used organic nitrogen sources for antibiotic fermentation.When making soybean cake powder,different processing conditions cause different degrees of ripening of soybeans,and different degrees of ripening have different effects on the fermentation of different antibiotic varieties.This article mainly investigates the shaking bottle fermentation of lincomycin using soybean cake powder under different ripening conditions,and verifies it in a 15 L fermentation tank.The final ripening temperature is 95℃,and the best ripening time is 20 minutes.The fermentation unit of lincomycin is 7708μg/mL,which is 17.1% higher than the control.This provides data support for the selection of soybean cake powder for lincomycin fermentation production.