不同玉米浆及黄豆饼粉对土霉素发酵的影响

Effect of Corn steep Liquor and soybean powder on Oxytetracycline fermentation

关键词:  土霉素  玉米浆  黄豆饼粉  摇瓶效价

Key words:  Oxytetracycline  Corn steep liquor  soybean powder fine  Shake flask titer

摘要:

为选用最佳的培养基氮源生产土霉素，试验比较及评价了目前市场上5种不同厂家的玉米浆以及3种不同加工温度生产的黄豆饼粉对土霉素生产的影响。结果显示以X厂生产的玉米浆和中温黄豆饼粉为最佳培养基氮源，其摇瓶平均化学效价比对照高出13.56 ％。结论提示，玉米浆及黄豆饼粉质量的波动是引起土霉素发酵单位波动的重要原因之一，故要想提高发酵单位和保持稳定的发酵水平就必须要对不同产地、不同加工方法生产的原材料多进行摇瓶试验比较，以确定最适的玉米浆和黄豆饼粉用于生产。

Abstract:

In this paper we compare and evaluate the influence of five kinds of Corn steep liquorthree produced by different manufacturers on the market and three different kinds of soybean powder produced by different processing temperatures ,in order to select the most suitable nitrogen source.Through the experiment one type of Corn steep liquor produced by X manufacturer and medium temperature soybean powder were determined as the best Culture medium for providing nitrogen source.The average titer of Oxytetracycline in the shake flask was 13.56％ higher than the contrast.Conclusion the titer of Oxytetracycline in the shake flask was significantly influenced by the quality of Corn steep liquor and soybean powder fine of the row materials in the culture medium. In order to improve the output of fermentation broth and maintain a stable level, multi-flask experiment must be done to compare different producers and different processing technics of raw materials.Then we can determine the most suitable Corn steep liquor and soybean powder to be used in the production.