【摘要】 研究了单独添加和组合添加VB1、VB1 2和硫辛酸对发酵合成螺旋霉素的影响。结果显示,组合添加0.9 6 mg.L-1VB1和0.3 5 mg.L-1硫辛酸时,螺旋霉素产量提高3 0%。测定结果显示维生素的添加显著增加了乙酸等前体物质的浓度,提高了发酵过程中乙酰激酶、乙酰磷酸转移酶与乙酰CoA合成酶的酶活。由此表明维生素的添加促进螺旋霉素发酵合成可能是因为维生素促进了过程中前体物质的合成,从而增进了内酯环的形成。更多还原

【Abstract】 This paper researched the influences of VB1,VB12 and thioctic acid on spiramycin production by adding alone and together.The results showed that the potency of spiramycin was increased 30% by adding 0.96 mg·L-1 VB1 and 0.35 mg·L-1 thioctic acid on the initial stage of fermentation.Adding vitamins apparently increased concentration of the precursors such as acetic acid and the activities of acyl-CoA synthetases,acylkinases and acylphosphotransferases.It was demonstrated that the reason of spiramycin production increased by vitamins was the promotion of synthesis of precursors and the formation of lactone.更多还原