24孔板优化林肯链霉菌发酵培养基

目的 优化林肯链霉菌发酵培养基。方法 采用24孔板，对现有的两种发酵培养基中各因素进行考察，筛选出较优发酵培养基；在此发酵培养基基础上，采用L25(56)正交设计方法，对可溶性淀粉、葡萄糖、豆饼粉、硫酸铵、玉米浆和磷酸氢二钾这6个可能影响林可霉素发酵水平的因素进行效应评价。结果 得到最佳发酵培养基(g/L)：可溶性淀粉30，葡萄糖105，豆饼粉22.5，玉米浆1，氯化钠2.25，碳酸钙6，硫酸铵2.65，硝酸钾1，磷酸氢二钾0.5。结论 对优化后的发酵培养基进行孔板发酵验证，林可霉素的平均发酵产量达到2288μg/mL，比未优化组提高了42.03%。

Optimization of fermentation medium in 24-well microplates of Streptomyces lincolnensis

Objective To optimize the fermentation media in 24-well microplates by Streptomyces lincolnensis. Methods Taking two kinds of fermentation media as the research objects, the effects of various factors on fermentation were investigated by 24-well microplates, and the optimal fermentation media were screened out. On the basis of this fermentation medium, the L25(56) orthogonal experiment were designed, six factors including the soluble starch, the soluble starch, glucose, soybean meal, (NH4)2SO4, corn flour paste and KH2PO4, which might affect the level of fermentation were evaluated for their effects. Results The optimal fermentation medium was obtained (g/L): soluble starch 30, glucose 105, soybean meal 22.5, corn flour paste 1, NaCl 2.25, CaCO3 6, (NH4)2SO4 2.65, KNO3 1 and KH2PO4 0.5. Conclusion The optimized fermentation medium was verified by the 24-well microplate fermentation, and the average fermentation yield of lincomycin reached 2,288 μg/mL, which was 42.03% higher than that of the control