文献类型：期刊文献

英文题名：Oxygen uptake rate optimization with nitrogen regulation for erythromycin production and scale-up from 50 L to 372 m3 scale

作者：Zou, Xiang[1,2]; Hang, Hai-feng[1]; Chu, Ju[1]; Zhuang, Ying-ping[1]; Zhang, Si-liang[1]

机构：[1] State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai, 200237, China; [2] School of Pharmaceutical Sciences, Southwest University, Chongqing, 400715, China

年份：2009

卷号：100

期号：3

起止页码：1406

外文期刊名：Bioresource Technology

收录：EI(收录号：20084611701572)

语种：英文

外文关键词：Biochemistry - Metabolism - Biosynthesis - Fermenters - Lactic acid - Enzyme activity - Fermentation - Nitrogen - Antibiotics - Oxygen - Thermodynamic stability - Physiology - Propionic acid

摘要：Effects of different nitrogen sources on the erythromycin production were investigated in 50 l fermenter with multi-parameter monitoring system firstly. With the increase of soybean flour concentration from 27 g/l to 37 g/l to the culture medium, the erythromycin production had no obvious increase. Whereas adding corn steep liquor 15 g/l in the medium was beneficial for the production of erythromycin, the maximum erythromycin production was 22.2% higher than that of the control. It was found that corn steep liquor can regulate and enhance the oxygen uptake rate (OUR) which characterizes the activity of the microbial metabolism by inter-scale observation and data association. Both Intracellular and extracellular organic acids of central metabolism were analyzed, and it was found that the whole levels of lactic acid, pyruvic acid, citric acid, and propionic acid were higher than those of control before 64th h. The consumption amount of amino acids, which could be transformed into the precursors for erythromycin synthesis (i.e. threonine, serine, alanine, glycine and phenylalanine), were elevated compared with the control in erythromycin biosynthesis phase. The results indicated that corn steep liquor can regulate OUR to certain level in the early phase of fermentation, and enhance the metabolic flux of erythromycin biosynthesis. Erythromycin production was successfully scaled up from a laboratory scale (50 l fermenter) to an industrial scale (132 m3 and 372 m3) using OUR as the scale-up parameter. Erythromycin production on industrial scale was similar to that at laboratory scale. ? 2008 Elsevier Ltd. All rights reserved.