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Fermentation production method of validamycin A

A production method, the technology of Jinggangmycin, applied in the field of Jinggangmycin fermentation production, can solve the problems of affecting cost, no improvement in energy saving and production increase of Jinggangmycin, affecting the total output of Jinggangmycin, etc., to achieve increased production rate, high Relative potency, shortening the effect of fermentation time

Inactive Publication Date: 2010-10-06
SHANGHAI JIAO TONG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching the prior art, it was found that Chinese Patent Document No. CN101298623 has recorded a fermentation method for increasing the yield of Jinggangmycin by increasing the fermentation temperature, but this technology also has the effect of a rapid decline in the number of bacteria in the late stage of fermentation, which affects the total amount of Jinggangmycin. Yield problem
Moreover, increasing the temperature will inevitably affect the cost of the industrial fermentation process
After the fermentation of Jinggangmycin is finished, a certain amount of bacteria residue will be produced, the main components of which are the incompletely utilized culture medium and the remaining bacteria after fermentation; However, its main purpose is to achieve aseptic slag and no waste water discharge to reduce environmental pollution, and there is no improvement in energy saving and production increase of Jinggangmycin

Method used

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  • Fermentation production method of validamycin A
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  • Fermentation production method of validamycin A

Examples

Experimental program
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Effect test

Embodiment 1

[0024] The effect of ethanol addition time on the yield of Jinggangmycin in the fermentation medium was investigated. Three time periods were selected: 0h before inoculation of the seed solution, 12h after the start of fermentation, and 24h after the start of fermentation. Different concentrations of ethanol were added for fermentation experiments. The implementation steps and results are as follows:

[0025] 1. Implementation steps

[0026] (1) Strain activation and plate culture

[0027] Soybean cake powder, mannitol, and agar are made into a plate medium at a concentration of 2%, and the plate is sterilized and cooled before use. Melt the spore suspension of Jinggangmycin-producing bacteria Streptomyces hygroscopicus 5008 stored at -70°C, spread it on a solid medium plate, then turn the plate upside down, and after culturing at 37°C for 5-8 days, the surface of the plate can be seen Large numbers of cyan spores are formed. Add 5 mL of sterile water to the well-grown plat...

Embodiment 2

[0038] Adding ethanol to the fermentation medium at 12 hours can increase the yield of Jinggangmycin. Next, the effects of different ethanol additions on the yield of Jinggangmycin were compared in more detail, and four relatively low addition concentrations were selected first: 0.001%, 0.005% , 0.01%, 0.05%. The implementation steps and results are as follows:

[0039] 1. Implementation steps

[0040] (1) Strain activation and plate culture

[0041] Soybean cake powder, mannitol, and agar are made into a plate medium at a concentration of 2%, and the plate is sterilized and cooled before use. Melt the spore suspension of Jinggangmycin-producing bacteria Streptomyces hygroscopicus 5008 stored at -70°C, spread it on a solid medium plate, then turn the plate upside down, and after culturing at 37°C for 5 days, it can be seen that a large amount of of cyan spores. Add 5 mL of sterile water to the well-grown plate of the spores, and gently scrape the spores covered on the surf...

Embodiment 3

[0057] Adding ethanol to the fermentation medium at 12 hours can increase the yield of Jinggangmycin, and then compared the effects of different ethanol additions on the yield of Jinggangmycin in more detail, and selected three relatively high concentrations: 0.1%, 0.5% ,1%. The implementation steps and results are as follows:

[0058] 1. Implementation steps

[0059] (1) Strain activation and plate culture

[0060] Soybean cake powder, mannitol, and agar are made into a plate medium at a concentration of 2%, and the plate is sterilized and cooled before use. Melt the spore suspension of Jinggangmycin-producing bacteria Streptomyces hygroscopicus 5008 stored at -70°C, spread it on a solid medium plate, then turn the plate upside down, and after culturing at 37°C for 7 days, it can be seen that a large amount of of cyan spores. Add 5 mL of sterile water to the well-grown plate of the spores, and gently scrape the spores covered on the surface of the plate with a coating rod...

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Abstract

The invention relates to a fermentation production method of validamycin A in the technical field of biological engineering. The method comprises the following steps: using spore suspension to perform activation of strains and plate culture and prepare spore activation fluid; then inoculating the spore activation fluid in strain medium to perform preliminary culture and obtain strain culture fluid; and finally inoculating the strain culture fluid in fermentation medium to perform fermentation culture and realize the fermentation production of validamycin A. By using the method, the yield of validamycin A can be further increased; and under the premise of not increasing energy consumption, the method can shorten fermentation period, increase equipment utilization rate, obtain higher yield of validamycin A and reduce production cost, thus the method has application value in the industrial production.

Description

technical field [0001] The invention relates to a method in the technical field of bioengineering, in particular to a Jinggangmycin fermentation production method. Background technique [0002] Jinggangmycin, also known as "Validamycin" abroad, is one of the best biopesticides used to prevent and control rice sheath blight in the main rice producing areas of my country and Southeast Asia. It is the direct raw material of two kinds of diabetes clinical medicines, wave sugar (Bai Tang Ping) and voglibose (Beixin). The strain used this time is the Streptomyces hygroscopicus var. jinggangensis 5008 strain reported by Shanghai Pesticides. At this stage, the annual demand in my country exceeds 60,000 tons, and the annual output value exceeds 500 million yuan. It is by far the most widely used agricultural antibiotic in my country. [0003] A literature search of the prior art found that during the 30 years of industrial production of Jinggangmycin, strain selection and medium opti...

Claims

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Application Information

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IPC IPC(8): C12P19/46C12R1/55
Inventor 周文文钟建江
Owner SHANGHAI JIAO TONG UNIV
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