一种复合蛋白粉对林可霉素发酵的影响

经前期摇瓶试验筛选获得一种能够提高林可霉素发酵水、平的复合蛋白粉,使摇瓶发酵单位提高至4500μg/ml。在200 L发酵罐放大试验过程中,结合中间补料,考察了氮源对林可霉素产生菌菌丝生长及产物合成的影响。结果表明,含有复合生白粉的培养基中,溶解磷浓度显著高于对照组和其他试验组,显著延缓菌丝自溶,使林可霉素发酵单位提高至9561μg/ml。添加相相同浓度无机磷的培养基试验组虽然同样能够延缓菌丝的自溶和促进林可霉素的合成,但其提高能力远低于含复合蛋白粉培养基组。推测复合蛋白粉中的有机磷源可能在林可霉素的,生物合成过程中起重要作用。

Effects of A Complex Protein Powder on Lincomycin Fermentation

A complex protein powder was obtained during medium optimization test in flasks.It could increase the production of lincomycin to 4 500μg/ml.Further studies were carried out in a 200 L fermenter together with batch feed tests.The results showed that the complex protein powder could significantly delay mycelia autolysis and increase the production of lincomycin to 9 561μg/ml.The concentration of dissolved phosphorus in the test medium containing the complex powder was higher than that in the control.By adding inorganic phosphorus to the control with the similar concentration of the test medium,the results showed that inorganic phosphorus could delay mycelia autolysis and increase the yield of lincomycin,but the capability was lower than that of the complex protein powder.It was speculated that organic phosphorus in the complex protein powder might play an important role in the fermentation of lincomycin.