| 有机氮源对红霉素发酵影响的具体分析 |
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| 引用本文： | 卞晨光,宫衡,付水林. 有机氮源对红霉素发酵影响的具体分析[J]. 中国抗生素杂志, 2005, 30(4): 193-195,228 |
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| 作者姓名： | 卞晨光 宫衡 付水林 |
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| 作者单位： | 华东理工大学生物反应器工程国家重点实验室,上海,200237 |
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| 摘 要： | 红色糖多孢菌的摇瓶培养基中使用不同有机氮源时红霉素的效价明显不同。通过对不同有机氮源所含营养成分的逐步回归分析,我们得到有机氮源中的苏氨酸为影响红霉素效价的主要因子。最后向对照培养基中添加苏氨酸,则使红霉素的效价比对照培养基提高了22.85%。
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| 关 键 词： | 红霉素 有机氮源 逐步回归分析 苏氨酸 |
| 文章编号： | 1001-8689(2005)04-0193-03 |
Effect on organic nitrogen source on the erythromycin fermentation |
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| Bian Chen-guang,Gong Heng,Fu Shui-lin. Effect on organic nitrogen source on the erythromycin fermentation[J]. Chinese Journal of Antibiotics, 2005, 30(4): 193-195,228 |
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| Authors: | Bian Chen-guang Gong Heng Fu Shui-lin |
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| Abstract: | The production of erythromycin in the shake flask was significantly influenced by adding different kinds of organic nitrogen source (e.g. amino acids). With stepwise regression method, the effect of components in the different organic nitrogen source were analyzed. Result showed that the threonine was the most important affecting the erythromycin productivity. When it was added to the fermentation medium, the production of erythromycin increased by 22.85% than the control. |
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| Keywords: | Erythromycin Organic nitrogen source Stepwise regression analysis Threonine |
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