| 井冈霉素发酵工艺中染菌的控制 |
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| 引用本文： | 钟世华,徐满才,陈媛. 井冈霉素发酵工艺中染菌的控制[J]. 湖南师范大学自然科学学报, 2005, 28(2): 76-79 |
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| 作者姓名： | 钟世华 徐满才 陈媛 |
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| 作者单位： | 湖南师范大学化学化工学院,中国,长沙,410081 |
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| 基金项目： | 湖南省教育厅重点科研资助项目(04A029) |
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| 摘 要： | 染菌是发酵工艺中最棘手的问题，同时也是直接影响产品质量、收效率的关键因素．通过对井冈霉素发酵工艺中种子、培养基和设备及其附件的染菌分析，综合生产试验，取得了控制井冈霉素发酵工艺中染菌的有效办法，年染菌率从15．4％下降到6．0％．
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| 关 键 词： | 发酵工艺 井冈霉素 控制 产品质量 直接影响 生产试验 培养基 染菌率 |
| 文章编号： | 1000-2537(2005)02-0076-04 |
| 修稿时间： | 2005-01-06 |
Controling of Bacterial-infection in the Fermentation Process of Jinggangmeisu |
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| ZHONG Shi-hua,Xu Man-cai,Chen Yuan. Controling of Bacterial-infection in the Fermentation Process of Jinggangmeisu[J]. Journal of Natural Science of Hunan Normal University, 2005, 28(2): 76-79 |
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| Authors: | ZHONG Shi-hua Xu Man-cai Chen Yuan |
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| Abstract: | sBacterial-infection is the most serious problem in the technology of Jinggangmeisu production and a key factor directly affecting the quality and output of Jinggangmeisu. By terms of bacterial-infection industrial analyzing of vaccine, culture medium, equipments appendixes and all process, and synthesizing production experience accumulated for many years, the author summarized a series of effective methods to control bacterial-infection of Jinggangmeisu fermentation, the ratio of bacterial-infection decreased from 15.4% to 6% one year. |
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| Keywords: | Jinggangmeisu fermention bacterial-infection control methods |
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