文献类型：期刊文献

中文题名：氟化钠对林可霉素发酵的影响

英文题名：Influence of Sodium Fluoride on the Lincomycin Fermentation

作者：朱艳[1];陈长华[1];刘迎宾[2];唐慧慧[2];万丹[2]

机构：[1]生物反应器工程国家重点实验室、华东理工大学生物工程学院,上海200237;[2]河南天方药业股份有限公司,河南驻马店463000

年份：2008

卷号：39

期号：12

起止页码：895

中文期刊名：中国医药工业杂志

外文期刊名：Chinese Journal of Pharmaceuticals

收录：CSTPCD;;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：林可霉素;糖酵解抑制剂;氟化钠;酶活力

外文关键词：lincomycin; inhibitor of glycolytic pathway; sodium fluoride; enzyme activity

摘要：研究了在15L发酵罐中添加氟化钠对林可霉素合成的影响。结果表明,96h向培养基中添加100mg/L氟化钠,发酵液中林可霉素的效价达5795u/ml,比对照提高12.6%。进一步研究发现,氟化钠可以降低糖酵解途径中丙酮酸激酶的酶活力,使更多碳源流向磷酸戊糖途径,可为林可霉素合成提供更多前体,从而提高林可霉素产量。
The biosynthesis of lincomycin by addition of sodium fluoride to medium in 15L fermentor was studied. The result showed that the production achieved to 5795u/ml, which was increased by 12.6% over the control group, when 100mg/L sodium fluoride was added into the medium at 96h. The mechanism of sodium fluoride was revealed in further study, that is the activity ofpyruvate kinase in EMP was decreased, so more glucose flowed into HMP, which provided more precursors so that more lincomycin was obtained.