【摘要】 在兩種培養基中觀察了金黴菌培養過程中pH的變化、葡萄糖的消耗,氮的同化、金黴素的產生、氨和有機酸濃度的變化、菌絲的呼吸等代謝變化,這兩種培養基的區別,即在一種培養基中另加入肉湯粉和玉蜀黍漿。 兩種培養基發酵過程中,葡萄糖的消耗,氮的同化,氨和金黴素的產生等變化的一般趨勢,大致相似。加肉湯粉和玉蜀黍漿的培養基中,產生的金黴素量均為不加的5倍。 兩種培養基發酵過程中,有機酸的產生和菌絲的呼吸變化的趨勢有顯著不同。含肉湯粉和玉蜀黍漿的培養基中,培養出的菌絲有兩種類型:一種淺色的氧化代謝特強,另一種菌絲深褐色的呼吸低,代謝變化屬於發酵型,但兩種類型的金黴素的產生量是一樣的。在搖瓶內金黴菌的發酵過程,按代謝可以分為三個階段,第二天到第三天以前為“旺盛生長期”,接着到第四天止菌絲開始自溶為“開始自溶期”最後為“迅速自溶期”。培養基中,金黴素的濃度,在第二期最高。更多还原

【Abstract】 The changes of pH, glucose consumption, nitrogen assimilation, aureomycin production, formation of organic acids and ammonia as well as mycelial respiration during aureomycin fermentation by Streptomyces aureofaciens were studied with two media. One medium(Ⅰ) contained as organic constituents glucose and casein hydrolysate, while to the other medium(Ⅱ) besides the mentioned ingredients meat extract and corn steep liquor were also added. The course of glucose consumption, nitrogen assimilation, ammonia formation and aureomycin production did not vary considerably for both fermentation media. Aureomycin formation, however, was five times as high for medium Ⅱ as for medium Ⅰ. Acid formation and mycelial respiration differed between the two media. In experiments with medium Ⅱ two kinds of organisms were encountered. The one possessing a light coloured mycelium had an aerobic metabolism, while the other of dark mycelial colouration possessed a fermentative metabolism. The metabolic changes occuring during the fermentation period may be differentiated into three phases. The growth phase, which lasts to the second or third day, is followed by the stationary phase, which extends to the fourth day, and the phase of autolysis hereafter. Aureomycin in the medium reached maximal concentration during the second phase.更多还原