小诺霉素产生菌斜面传代遗传稳定性及倒种效果评价

EVALUATION OF THE GENETIC STABILITY OF MICRONOMICIN PRODUCER BY CONTINUOUS TRANSFER IN SLANT AND THE EFFECT OF BACK SEED FERMENTATION

小诺霉素障碍突变株在斜面上经连续传代,变异菌落增加,产孢子能力明显下降,但产量和组份的变化不大,在液体培养中,以发酵液连续接种对产量和组份影响也不大,能保持一定的遗传稳定性。根据小诺霉素菌种的特点,在发酵工业生产上采用了倒种技术,并运用方差分析和Duncan多范围检验法的方法,分析了正常罐、母罐、子罐发酵效价的差异,表明正常罐和母罐并不显著,子罐与正常罐、子罐与母罐差异显著(α=0.05),但不是极显著(α=0.01),子罐的发酵效价高于两者,证明在小诺霉素发酵生产中用倒种的效果是好的。

By continuous transfer of the micronomicin block mutant in slant, mutant colonies increased and the spore forming ability decreased markedly, while the productivity and the antibiotic components did not change greatly. The situation was similar when the process was carried out in liquid culture with the fermentation broth, and the genetic stability of the strain could be maintaned. According to this phenomena, we ha-ve applied a back seed fermentation technique in industrial scale. By using analysis of variance and Duncan multiple range test, results showed that the differences of the potencies between normal and parent fermenter is insigni-ficant; but the differences between daughter and normal or daughter and parent fermenter were significant(α= 0.05). The titre of the daughter fermenter is higher than the other two, therefore the back seed technique could be well applied to the fermentation of Micronomicin.