利普司他汀生产菌株发酵工艺的研究

Study on the Fermentation Process of Strain Which Can Produce Lipstatin

关键词:  毒三素链霉菌  利普司他汀  工艺优化

Key words:  Streptomyces toxytricini  Lipstatin  process optimize

摘要:

目的 研究利普司他汀发酵配方和培养条件，确定最佳生产工艺。方法 从利普司他汀的摇瓶发酵着手，通过考察pH、碳源、氮源、无机盐、种龄、接种量、温度、发酵时间等因素的影响，优化发酵培养基以及发酵培养条件。结果 最佳初始pH为6.5~7.0；最佳的碳源是丙三醇；最佳的氮源是去脂黄豆粉；对发酵影响最大的无极离子为锌离子；最佳培养温度是30 ℃；最佳种龄是25 h；最佳接种量是4%~6%。结论 采用优化的发酵配方和发酵条件可提高发酵活性单位。

Abstract:

OBJECTIVE To find a best production process by studying Lipstatin fermentation formula and culture conditions. METHODS During the aerobic fermentation, pH, carbon source, nitrogen source, inorganic salt, inoculate age, inoculate quantity, temperature and fermentation time were studied to optimize the fermentation media and culture conditions. RESULTS The most suitable pH for original culture was 6.5-7.0; the best carbon source was glycerol; the best nitrogen source was skimmed bean flour; and zinc ion was mostly impact the fermentation process among the inorganic salt; the best culture temperature was 30 ℃; the suitable fermentation time was 25 h and the best inoculate quantity was 4%-6%. CONCLUSION Fermentation activity unit can be increased through optimized fermentation formula and culture condition.