文献类型：期刊文献

英文题名：Enhanced production of Fumigaclavine C in liquid culture of Aspergillus fumigatus under a two-stage process

作者：Zhu, Yi-Xiang[1];Yao, Ling-Yun[1];Jiao, Rui-Hua[2];Lu, Yan-Hua[1];Tan, Ren-Xiang[2]

机构：[1]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Nanjing Univ, State Key Lab Pharmaceut Biotechnol, Inst Funct Biomol, Nanjing 210093, Jiangsu, Peoples R China

年份：2014

卷号：152

起止页码：162

外文期刊名：BIORESOURCE TECHNOLOGY

收录：;EI(收录号：20134917051503);WOS:【SCI-EXPANDED(收录号:WOS:000331460400023)】；

基金：This work was supported by the National High Technology Research and Development Program of China (2011AA090702 and 2013AA092901), and partially supported by "the Fundamental Research Funds for the Central Universities", the National Special Fund for State Key Laboratory of Bioreactor Engineering (2060204) as well as Shanghai Leading Academic Discipline Project (B505).

语种：英文

外文关键词：Fumigaclavine C; Two-stage culture; Kinetic profile; Combined stirred-static bioreactor system

摘要：Fumigaclavine C (FC) produced by Aspergillus fumigatus is a conidiation associated ergot alkaloid with strong anti-inflammatory activity. However, its wide application has been severely limited by low FC production from submerged culture. In this work, a novel two-stage culture process by combining shake culture with static culture was proposed to enhance the production of FC. After the process optimization, the FC production reached 62.7 mg/L, which was significantly higher than ever report. For scaling up this new culture process, the gas-liquid interfacial area per unit volume (A(gas-liq)) was identified as the key factor. The results showed that in a combined stirred-static bioreactor system, a maximum FC production (58.97 mg/L) was obtained at an Agas-liq value of 1.30 cm(2)/mL. These results demonstrated that two-stage culture is an efficient strategy to enhance FC production and the information obtained will be useful to production of this powerful bioactive compound on a large scale. (C) 2013 Elsevier Ltd. All rights reserved.