| 玫瑰黄链霉菌Men-myco-93-63的发酵工艺改良 |
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| 引用本文： | 昌艳萍,张艳,武芳,张汀,杨文香,张春耕,刘大群. 玫瑰黄链霉菌Men-myco-93-63的发酵工艺改良[J]. 河北大学学报(自然科学版), 2006, 26(1): 11-15 |
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| 作者姓名： | 昌艳萍 张艳 武芳 张汀 杨文香 张春耕 刘大群 |
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| 作者单位： | 河北大学,生命科学学院,河北,保定,071002;河北农业大学,植保学院,河北,保定,071051 |
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| 摘 要： | 对链霉菌Men-myco-93-63的发酵条件进行了单因子实验研究.结果表明,其最佳摇瓶发酵条件为:接种量1%,初始pH值6,添加5个玻璃珠,500 mL三角瓶中装液40 mL,在25℃,180 r/min摇床培养.在综合分析这些因素对菌体生长和抑菌活性产物产生的影响后,选择影响较大的通气量在20 L发酵罐上进行放大实验,通气量与发酵罐的体积比由原来的1.2∶1变为1.4∶1.在发酵过程中抑菌活性产物产量得到一定程度的提高.
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| 关 键 词： | 链霉菌 发酵 优化 |
| 文章编号： | 1000-1565(2006)01-0011-05 |
| 修稿时间： | 2005-08-27 |
Optimization of Fermentation Process for Streptomyces roseoflavus Men-myco-93-63 |
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| CHANG Yan-ping,ZHANG Yan,WU Fang,ZHANG Ting,YANG Wen-xiang,ZHANG Chun-gen,LIU Da-qun. Optimization of Fermentation Process for Streptomyces roseoflavus Men-myco-93-63[J]. Journal of Hebei University (Natural Science Edition), 2006, 26(1): 11-15 |
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| Authors: | CHANG Yan-ping ZHANG Yan WU Fang ZHANG Ting YANG Wen-xiang ZHANG Chun-gen LIU Da-qun |
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| Abstract: | Single factor experiment of fermentation conditions for Streptomyces roseoflavus strain Men-myco-93-63 was carried out in this study.The results showed that the optimal flask fermentation conditions were as follows: seeding volume of 1%,original pH of 6,supplementing with 5 glass beads,adding 40 mL of liquid medium in 500 mL flask,shaking at 180 r/min and 25 ℃.The effects of the tested factors on the mycelia growth and the producing of the antibacterial substance were analyzed and ventilation amount,the most significant factor,was chosen to change in the scale-up fermentation in 20 L fermentor.After the ventilation amount enlarged from 1.2∶1 to 1.4∶1(by volume),the yielding of the antibacterial substance was enhanced. |
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| Keywords: | Streptomyces roseoflavus fermentation process optimization |
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