【摘要】 以南昌链霉菌为出发菌株 ,研究了摇瓶发酵过程不同温度控制条件 (2 6℃～ 32℃ )下 ,梅岭霉素发酵过程的动力学特性 ,并分析了不同温度下细胞代谢规律及温度对细胞比生长速率和梅岭霉素合成速率的影响 ,得出了摇瓶发酵生产梅岭霉素的分阶段温度控制策略 ,即在发酵中前期 (0～ 76 h) ,控制温度为 30℃ ,发酵中后期 (76 h左右 )温度切换到 2 8℃ ,并在 15 L 发酵罐上分批发酵得到验证更多还原

【Abstract】 Strain M-9, a mutant of Streptomyces nanchangensis, produced a new macrolide antibiotics, meilingmycin. Fermentation studies on the strain were conducted in shake flasks at various temperatures ranging from 26℃ to 32℃. Based on the experiment results, a diverse temperature control was obtained as follows: At the earlier stage (0~76h), the cultivation was performed at 30℃; and after 76h, the temperature was shifted from 30℃ to 28℃. It was showed that the potency of meilingmycin with temperature shifting process was higher than that using constant temperature process, the result was verified in 15L fermenter.更多还原