不同种类植物油及黄豆饼粉对那西肽发酵的影响
|
摘要
有机氮源和碳源质量的波动是引起那西肽发酵单位波动的重要原因之一,为选用最有效的有机氮源和碳源生产那西肽并保持稳定的发酵水平,试验以发酵摇瓶平均化学效价为指标,比较及评价了6种不同种类植物油及4种不同加工温度生产的黄豆饼粉对那西肽发酵产生的影响。结果表明,低温黄豆饼粉-菜籽油为最佳组合,其摇瓶平均化学效价比对照高出44.11%。即不同种类植物油由于所含脂肪酸种类和比例不同,不同加工温度的黄豆饼粉由于营养物质含量不同,均会很大程度影响那西肽发酵。
The titer of nosiheptide in the shake flask was significantly influced by the quality of organic nitrogens and carbon sources. In this paper we compeared and evaluated the influence of six kinds of vegetable oils and four kinds of soybean powder pruduced by different processing temperatures,in order to maintain a stable level and select the most effective organic nitrogen and carbon sources by the average titer of nosiheptide in the shake flask.The results showed that low temperature soybean and rapeseed was the best combinationl,the average titer of nosiheptide in the shake flask was 44. 11% higher than the contrast. So the average titer of nosiheptide in the shake flask was significantly influced by the nutrient contents of soybean powder and different percentages of fatty acids in vegetable oils.
The titer of nosiheptide in the shake flask was significantly influced by the quality of organic nitrogens and carbon sources. In this paper we compeared and evaluated the influence of six kinds of vegetable oils and four kinds of soybean powder pruduced by different processing temperatures,in order to maintain a stable level and select the most effective organic nitrogen and carbon sources by the average titer of nosiheptide in the shake flask.The results showed that low temperature soybean and rapeseed was the best combinationl,the average titer of nosiheptide in the shake flask was 44. 11% higher than the contrast. So the average titer of nosiheptide in the shake flask was significantly influced by the nutrient contents of soybean powder and different percentages of fatty acids in vegetable oils.
引文
[1]公维亮,薛正莲,周扬,等.原生质体诱变及融合选育那西肽高产菌株[J].中国抗生素杂志[J].2016,32(3):47.
[2]夏俊,薛正莲,王洲,等.活跃链霉菌合成那西肽的固体斜面培养条件优化[J].中国抗生素杂志,2013,38(4):261-264.
[3]曹桂阳,殷海兴,郭泽经.含硫多肽类抗生素那西肽的研究进展[J].国外医药(抗生素分册),2011,5.
[4]马舒.诺西肽产生菌-活跃链霉菌的研究[D].沈阳:沈阳药科大学微生物与生化药学,2007.
[5]戚薇.油为碳源泰乐菌素发酵动力学研究[D].天津:天津轻工业学院,1999.
[6]张嗣良,储炬.多尺度微生物过程优化[M].北京:化学工业出社,2004.
[7]唐政洁,刘莎.浅析玉米浆对青霉素发酵生产的影响[J].黑龙江科技信息,2011,(7):5.
[8]李霞,吴佩玲,林文斌,等.分光光度法在诺西肽工业生产中的应用[J].中国医药工业杂志,1999,30(12):548-549.
[9]武昕.诺西肽产生菌的菌种选育及发酵代谢研究[D].沈阳沈阳药科大学微生物与生化药学,2003.
[10]徐思,王敏,赵明星.生物氮素在土霉素发酵生产中的应用[J].内蒙古石油化工,2015,2:83-84.
[11]刘守强,赵中,王雪洁,等.以脂肪酶活为指标快速筛选吉他霉素高产菌株的研究[J].安徽农业科学,2016,14(7):46-47.
[12]贾士儒.油脂在抗生素发酵工业中的应用[J].生物工程进展,2001,21(6):74-76.
[13]Mirjalili N,Zormpaidis V V,Leadlay P F,ISon Ap.The effec of rapeseed oil uptake on the production of erythromycin and triketide latone by Saccharopolyspora erythraea[J].Bio2 tech nology Progress,1999,15(5):911-918.
[2]夏俊,薛正莲,王洲,等.活跃链霉菌合成那西肽的固体斜面培养条件优化[J].中国抗生素杂志,2013,38(4):261-264.
[3]曹桂阳,殷海兴,郭泽经.含硫多肽类抗生素那西肽的研究进展[J].国外医药(抗生素分册),2011,5.
[4]马舒.诺西肽产生菌-活跃链霉菌的研究[D].沈阳:沈阳药科大学微生物与生化药学,2007.
[5]戚薇.油为碳源泰乐菌素发酵动力学研究[D].天津:天津轻工业学院,1999.
[6]张嗣良,储炬.多尺度微生物过程优化[M].北京:化学工业出社,2004.
[7]唐政洁,刘莎.浅析玉米浆对青霉素发酵生产的影响[J].黑龙江科技信息,2011,(7):5.
[8]李霞,吴佩玲,林文斌,等.分光光度法在诺西肽工业生产中的应用[J].中国医药工业杂志,1999,30(12):548-549.
[9]武昕.诺西肽产生菌的菌种选育及发酵代谢研究[D].沈阳沈阳药科大学微生物与生化药学,2003.
[10]徐思,王敏,赵明星.生物氮素在土霉素发酵生产中的应用[J].内蒙古石油化工,2015,2:83-84.
[11]刘守强,赵中,王雪洁,等.以脂肪酶活为指标快速筛选吉他霉素高产菌株的研究[J].安徽农业科学,2016,14(7):46-47.
[12]贾士儒.油脂在抗生素发酵工业中的应用[J].生物工程进展,2001,21(6):74-76.
[13]Mirjalili N,Zormpaidis V V,Leadlay P F,ISon Ap.The effec of rapeseed oil uptake on the production of erythromycin and triketide latone by Saccharopolyspora erythraea[J].Bio2 tech nology Progress,1999,15(5):911-918.