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Penicillin fermentation liquid continuous culture method

A penicillin fermentation and culture method technology, applied in the field of antibiotic fermentation, can solve the problems of low fermentation unit, high nutrient content, high cost of fermentation wastewater treatment, etc., and achieve the effect of increasing fermentation unit, protecting the environment, and rapidly increasing fermentation unit

Active Publication Date: 2018-11-13
NORTH CHINA PHARMA COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a continuous culture method for penicillin fermentation broth, to solve the problems of low fermentation unit of the fermentation broth, high nutrient content in the fermentation broth and high cost of fermentation wastewater treatment in the existing method

Method used

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  • Penicillin fermentation liquid continuous culture method

Examples

Experimental program
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Effect test

Embodiment 1

[0027] (a) 12m of the titer of 28650μ / mL in the No. 1 fermenter 3 Put the fermented liquid aseptically into the primary fermenter, and put the 10mL of 35230 μ / mL in the No. 3 Put the aseptic belt of the fermentation broth into the primary fermentation tank, and put the 11m 3 Put the fermented liquid aseptically into the primary fermenter, and the collected 33m 3 The fermentation broth is cultivated in a first-stage fermenter, the culture conditions are: 25±0.5°C, the stirring speed is 80 r / min, the aeration ratio is 1:1.1, and the amount of liquid sugar added is 2kg / m per hour 3 In the fermentation broth, the ammonia nitrogen content is 0.3 mg / mL, the pH value is 6.4±0.2, and the titer of the fermentation broth increases to 61940 μ / mL after being cultivated for 30 hours.

[0028] (b) 10mL with a titer of 64650μ / mL in No. 3 fermenter 3 Put the aseptic belt of the fermentation broth into the secondary fermentation tank, and put the 12m 3 The fermented liquid was aseptically ...

Embodiment 2

[0035] (a) 16m with a titer of 42460μ / mL in No. 4 fermenter 3 The fermented liquid was aseptically put into the primary fermentation tank, and the 15m 3 Put the fermented liquid aseptically into the primary fermenter, and the collected 31m 3 The fermentation broth is cultivated in a first-stage fermentation tank, the cultivation conditions are: 25±0.5°C, the stirring speed is 60r / min, the aeration ratio is 1:1.0, and the amount of liquid sugar added is 1.5kg / m per hour 3 In the fermentation broth, the ammonia nitrogen content is 0.2 mg / mL, and the pH value is 6.4±0.2. After culturing for 25 hours, the titer of the fermentation broth increases to 67680 μ / mL.

[0036] (b) 11m with a titer of 72650μ / mL in No. 5 fermenter 3 Put the aseptic belt of the fermentation broth into the secondary fermentation tank, and put the 10m 3 The fermented liquid was aseptically put into the secondary fermentation tank, and the 37mL with a titer of 67680μ / mL 3 The fermented liquid is asepticall...

Embodiment 3

[0043] (a) 14m with a titer of 32550μ / mL in No. 2 fermenter 3 The fermented liquid was aseptically put into the primary fermenter, and the 15mL with a titer of 43630μ / mL 3 Put the fermented liquid aseptically into the primary fermenter, and collect the collected 29m 3 The fermentation broth is cultivated in a first-stage fermentation tank, the cultivation conditions are: 25±0.5°C, the stirring speed is 70 r / min, the aeration ratio is 1:1.05, and the amount of liquid sugar added is 1.8kg / m per hour 3 Fermentation broth, ammonia nitrogen content 0.25mg / mL, pH value 6.4±0.2, cultured for 36 hours, the titer of fermentation broth increased to 67870μ / mL.

[0044] (b) 16m with a titer of 60650μ / mL in No. 1 fermenter 3 Put the fermented liquid aseptically into the secondary fermentation tank, and put the 33mL with a titer of 67870μ / mL in the primary 3 The aseptic belt of the fermented liquid is put into the secondary fermenter, and the collected 49m 3 The fermentation broth is cu...

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Abstract

The invention provides a penicillin fermentation liquid continuous culture method, which comprises the following steps of (a) setting a primary, secondary, tertiary and fourth fermentation tanks; (b)bringing and putting excessive fermentation liquid being 20 thousand to 50 thousand mu / mL in a normal fermentation tank into the primary fermentation tank to be cultured in a sterile way; (c) bringingand putting excessive fermentation liquid being 50 thousand to 80 thousand mu / mL in the normal fermentation tank and fermentation liquid being 50 thousand to 80 thousand mu / mL in the primary fermentation tank into the secondary fermentation tank to be cultured in a sterile way; (d) bringing and putting excessive fermentation liquid being 80 thousand to 110 thousand mu / mL in the normal fermentation tank and fermentation liquid being 80 thousand to 110 thousand mu / mL in the secondary fermentation tank into the tertiary fermentation tank to be cultured in a sterile way; (e) bringing and puttingexcessive fermentation liquid being greater than 110 thousand mu / mL in the normal fermentation tank and fermentation liquid being greater than 110 thousand mu / mL in the tertiary fermentation tank intothe fourth fermentation tank to be cultured in a sterile way; (f) performing filtering after the culture on the fermentation liquid in the fourth fermentation tank. The fermentation unit of the penicillin bringing and putting fermentation liquid is greatly improved; the COD concentration in the fermentation waste water is obviously reduced; the environmental-friendly cost is reduced.

Description

technical field [0001] The invention belongs to the field of antibiotic fermentation, and in particular relates to a continuous culture method of penicillin fermentation liquid. Background technique [0002] Penicillin (Penicillin) is the first antibiotic discovered by humans. Penicillin is produced by Penicillium chrysogenum ( Penicillium Chrysogenum ) are synthesized through secondary metabolism during fermentation. Due to the particularity of the penicillin fermentation process, a large amount of raw materials need to be added continuously, including liquid sugar, phenylacetic acid, ammonium sulfate and ammonia water. After these raw materials are added, the volume of the fermentation liquid in the fermenter will increase rapidly, and the fermenter cannot be operated for excessive fermentation. Therefore, the fermenter needs to release a certain volume of fermentation liquid every day in one operation cycle. This process is called belt release, and the released fermentat...

Claims

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Application Information

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IPC IPC(8): C12P37/00C12R1/82
CPCC12P37/00
Inventor 段志钢王平尹贵超王成王淑琳王云
Owner NORTH CHINA PHARMA COMPANY
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