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Method for producing enramycin by fermenting

A technology of enramycin and fermentation liquid, applied in the field of fermentation, can solve the problems of long fermentation period, high demand, inability to achieve results, etc., and achieve the effect of simple and easy operation and improving fermentation level

Active Publication Date: 2013-02-27
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Enramycin-producing strains have a high demand for oxygen. When the concentration of bacteria is too high, it will cause insufficient dissolved oxygen supply in the fermentation process and affect the production intensity of fermentation.
If the concentration of bacteria is too low, the output of enramycin will be slow, the fermentation cycle will be too long, and the bacteria will age, which will not achieve good results.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Expansion of bacterial strains:

[0020] At room temperature 25°C, take the slant spores of strain FYFJ03 and dilute to 10 7 spores / ml spore suspension, spread on solid medium, culture at 28°C for 7 days, select a well-growth single strain and inoculate it in liquid fermentation medium, culture at 28°C, 220rpm shaker for 160h, detect the enzyme in the fermentation liquid The output of laramycin, the fermentation unit is 4000U / ml.

[0021] 2) Incline cultivation:

[0022] The single strain selected from 1) was inoculated on a solid slant medium under sterile conditions, and cultured at a constant temperature of 28° C. for 8 days.

[0023] Wherein said solid slant medium comprises the following components: corn flour 20g / L, peptone 1g / L, zinc sulfate 0.1g / L, g / L, manganese chloride 0.02g / L, agar 15g / L.

[0024] 3) Fermentation culture:

[0025] 1) Inoculate the strain cultured in 1) into a pre-sterilized 50L fermenter fermentation medium under aseptic conditions, a...

Embodiment 2

[0028] 1) Expansion of bacterial strains:

[0029] At room temperature, take the slant spores of strain FYFJ03 and dilute to 10 5 spores / ml spore suspension, spread on solid medium, culture at 28°C for 7 days, select a well-growth single strain and inoculate in liquid fermentation medium, culture at 28°C, 200rpm shaker for 170h, detect the enzyme in the fermentation liquid The output of laramycin, the fermentation unit is 5000U / ml.

[0030] 2) Incline cultivation:

[0031] The single strain selected from 1) was inoculated on a solid slant medium under sterile conditions, and cultured at a constant temperature of 25° C. for 8 days.

[0032] Wherein said solid slant medium comprises the following components: corn flour 20g / L, peptone 1g / L, zinc sulfate 0.1g / L, g / L, manganese chloride 0.02g / L, agar 15g / L.

[0033] 3) Fermentation culture:

[0034] Inoculate the strain cultured in 1) into a pre-sterilized 100L fermenter fermentation medium under aseptic conditions, and culture...

Embodiment 3

[0037] 1) Expansion of bacterial strains:

[0038] At room temperature, take the slant spores of strain FYFJ03 and dilute to 10 5 spores / ml spore suspension, spread on solid medium, culture at 29°C for 7 days, select a well-growth single strain and inoculate in liquid fermentation medium, culture at 29°C, 210rpm shaker for 180h, detect the enzyme in the fermentation liquid The output of laramycin, the fermentation unit is 5000U / ml.

[0039] 2) Incline cultivation:

[0040] The single strain selected from 1) was inoculated on a solid slant medium under sterile conditions, and cultured at a constant temperature of 30° C. for 8 days.

[0041] Wherein said solid slant medium comprises the following components: corn flour 20g / L, peptone 1g / L, zinc sulfate 0.1g / L, g / L, manganese chloride 0.02g / L, agar 15g / L.

[0042] 3) Fermentation culture:

[0043] Inoculate the strain cultured in 1) into a pre-sterilized 50L fermenter fermentation medium under aseptic conditions, and culture ...

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Abstract

The invention relates to a method for producing enramycin by fermenting. According to the method, bactericidin streptomycete FYFJ03 is taken as a fermenting strain; during a fermenting process for constant temperature culturing, different sugar concentrations are fed under different stages; the dissolved oxygen of fermentation liquor is improved; and the fermentation level of the enramycin is increased. The method is simple and easy to carry out. After the fermentation is performed according to the method during the fermenting culturing process, the fermentation level of the enramycin is increased by about 20%.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a method for fermenting and producing enramycin. Background technique [0002] Enramycin (Enramycin), also known as Enlaimycin, Ensu, Anlaimycin, Persistomycin, belongs to a kind of polypeptide antibiotics. Polypeptide antibiotics, amino acid molecules form a cyclic polypeptide, and fatty acid molecules are connected to the aspartic acid at the end. According to the fatty acid molecules at the end of the molecule, it can be divided into enramycin A and enramycin B. Generally speaking, enlamycin Mycin is a mixture of these two components, and enramycin is a polypeptide antibiotic produced by fermentation of actinomyces (Streptomyces fungiedious) isolated from soil. He has a strong inhibitory effect on Gram-positive bacteria, and the mechanism of action is to hinder the synthesis of the cell wall of Gram-positive bacteria. The sensitive bacteria mainly include various Gram-p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02C12R1/465
Inventor 张雪锋潘声龙郑辉
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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