文献类型：期刊文献

中文题名：氨基酸对利用红色糖多孢菌发酵生产红霉素的产量及组分影响研究

英文题名：Effects of amino acids on the yield and components of erythromycin by Saccharopolyspora erythraea

作者：吕伟[1];庄英萍[1];储炬[1];王永红[1];张嗣良[1]

机构：[1]华东理工大学生物反应器工程国家重点实验室国家生化工程中心(上海),上海200237

年份：2006

卷号：31

期号：10

起止页码：595

中文期刊名：中国抗生素杂志

外文期刊名：Chinese Journal of Antibiotics

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

语种：中文

中文关键词：红霉素;氨基酸;发酵产量;组分

外文关键词：Erythromycin; Amino acids ; Fermentation yield ; Components

摘要：研究红色糖多孢菌发酵生产红霉素过程中几种氨基酸对产量及组分的影响。通过摇瓶实验证实了0h时向合成培养基中分别添加数种氨基酸,对红霉素的产量与组分都有着重要的影响。本文重点研究甘氨酸在红色糖多孢菌发酵中对产量和组分的影响,试验结果表明,0h添加0.05%的甘氨酸产量明显提高(72.2%),红霉素A组分相对百分含量提高9.7%,红霉素C组分减少78.7%。通过50LFUS-50(A)发酵罐进行验证,红霉素产量达到8939u/ml,比对照提高12.2%,EMA∶EMC从5.1∶1提高到8.2∶1。
Effects of the addition of several amino acids to the biosynthetic components of erythromycin were studied in fermentation process by Saccharopolyspora medium on the production and erythraea. Results showed that amino acids had significant influences on the production and components of erythromycin through the addition of several amino acids at initial medium by flask experiments. The experimental results showed that the yield of erythromycin, with initial medium containing 0.05% glycine was increased 72.7% compared with that of the control of no glycine in medium. And the component of erythromycin A was increased by 9.7%, while the component of erythromycin C is reduced by 78.7%. It was proved that the final erythromycin yield in FUS-50L bioreactor increased to 8. 939mg/ml, which was 12. 2% higher than that of the control; the ratio of erythromycin A： C increased from 5.1：1 to 8.2： 1.