Novel bio-fermentation method of streptomycin

Abstract

The invention provides a novel bio-fermentation method of streptomycin. According to the method, when a cell concentration is 50% v / v during the fermentation, the change of the kinetic conditions is stopped, dissolved oxygen is controlled by replenishing water, and CaCl2 is used in the later period of fermentation so that the potency of streptomycin is effectively improved by 50% or more. The method can keep the optimum dissolved oxygen concentration without change of the optimum medium concentration and ratio and without increasing of power load. Through use of CaCl2, the product potency is further improved in the later period of fermentation. The method has high operability and good stability, improves the overall potency by 50% to 60%, has high separation efficiency in the later extraction, and has the significant industrial application benefits.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a biological fermentation method of streptomycin. Background technique [0002] Streptomycin is an aminoglycoside antibiotic, which was first isolated from Streptomyces griseus by S.A. Waxman in the United States in 1943. It can effectively resist many bacteria. Streptomycin is produced by Streptomyces griseus through mycelium fermentation. The development of streptomycin fermentation industry has a long history. It is the second antibiotic produced and used clinically after penicillin. Streptomycin The mechanism of action is to inhibit the assembly and synthesis of bacterial proteins to present a bactericidal effect. The specific point of action is the ribosome of the cell. For decades, it has been the first choice for anti-tuberculosis treatment. new era. [0003] The acquisition of streptomycin is mainly through the fermentation of Streptomyces griseus. Str...

AI Technical Summary

Problems solved by technology

[0004] In the existing fermentation technology, the requirements of Streptomyces griseus for dissolved oxygen are maintained by adjusting the conditions including medium concentration, stirring, ventilation and tank pressure in the early stage of fermentation. After reaching the limit of equipment requirements, there is often no better way to further increase the dissolved oxygen in the fermentation broth, but to continue fermentation at a lower dissolved oxygen until the streptomycin titer in the fermentation broth begins to decline as the end of fermentation

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