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A kind of continuous culture method of penicillin fermented liquid

A penicillin fermentation and culture method technology, applied in the field of antibiotic fermentation, can solve the problems of high treatment cost of fermentation wastewater, high nutrient content, low fermentation unit, etc., and achieves the effects of rapid growth of fermentation units, environmental protection, and improvement of fermentation units

Active Publication Date: 2020-09-11
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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  • A kind of continuous culture method of penicillin fermented liquid

Examples

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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 method for continuous culture of penicillin fermented liquid, comprising the following steps: (a) setting up first-level, second-level, third-level and fourth-level fermentation tanks; μ / mL fermented liquid aseptically placed in the first-level fermenter for cultivation; (c) put the extra 50,000-80,000-80,000 μ / mL fermented liquid aseptically in the normal fermenter and the first-level fermented aseptically in the Cultivate in the secondary fermenter; (d) Put the aseptic strips of 80,000-110,000-110,000 μ / mL fermentation broth in the normal fermenter and the secondary fermenter into the third-stage fermenter for cultivation; (e) put The excess in the normal fermenter and the fermented liquid greater than 110,000 μ / mL in the third-stage fermenter are aseptically placed in the fourth-stage fermenter for cultivation; (f) After cultivating the fermented liquid in the fourth-stage fermenter, filter it. The invention greatly increases the fermentation unit of the penicillin-carrying fermentation liquid, significantly reduces the COD concentration in the fermentation waste water, and reduces environmental protection costs.

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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Patent Type & Authority Patents(China)
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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