酸化法处理宁南霉素发酵液灭活的实验研究

宁南霉素是一种广谱、高效、低毒、低残留的无公害生物农药,其生产菌是诺尔斯链霉菌西昌变种,传统生产菌用高温加热处理.首次报道了酸化法杀灭宁南霉素发酵液中活菌丝体的实验室方法.通过模拟工业生产后处理过程,分别用浓硫酸、浓盐酸、草酸作为酸化剂展开杀灭活菌丝体的实验,3种酸最佳反应条件均为pH值在2.0-2.5间,酸化时间为60 min,但浓硫酸成本最低为最佳酸化剂.实验结果表明酸化处理液过滤速度快,而且不会影响宁南霉素的生物效价及产品稳定性.

An Experimental Study on the Killing Living Myceliums in Ningnanmycin Ferment Liquid by the Acidizing Method

In this paper,a laboratory method,which the living myceliums in Ningnanmycin ferment liquid are killed by acidizing,is reported for the first time.The experiment is carried out by simulating the after-treatment process of the industrial producing.The concentrated sulfuric acid,the concentrated hydrochloric acid,and the oxalic acid are respectively used to kill the living myceliums.The best acidizing conditions for these three acids are demonstrated to be the same that the pH value is in the range of 2.0-2.5 and the acidizing time is 60 min.While the concentrated sulfuric acid is the least cost reagent and thereby it is the best acid to achieve the products.The experimental results show that the filter speed of the acidized liquid is fast and the method of killing myceliums by acidizing doesn't affect the biological efficacy and the product stability of Ningnanmycin.