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《Journal of Hebei University(Natural Science Edition)》 2006-01
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Optimization of Fermentation Process for Streptomyces roseoflavus Men-myco-93-63

CHANG Yan-ping~1,ZHANG Yan~2,WU Fang~1,ZHANG Ting~2,YANG Wen-xiang~2,ZHANG Chun-gen~2,LIU Da-qun~2(1.College of Life Sciences,Hebei University,Baoding 071002,China;2.College of Plant Protection,Agricultural University of Hebei,Baoding 071051 ,China)  
Single factor experiment of fermentation conditions for Streptomyces roseoflavus strain Men-myco-93-63 was carried out in this study.The results showed that the optimal flask fermentation conditions were as follows: seeding volume of 1%,original pH of 6,supplementing with 5 glass beads,adding 40 mL of liquid medium in 500 mL flask,shaking at 180 r/min and 25 ℃.The effects of the tested factors on the mycelia growth and the producing of the antibacterial substance were analyzed and ventilation amount,the most significant factor,was chosen to change in the scale-up fermentation in 20 L fermentor.After the ventilation amount enlarged from 1.2∶1 to 1.4∶1(by volume),the yielding of the antibacterial substance was enhanced.
【Fund】: 国家“八六三”计划项目(2003AA241130)
【CateGory Index】: TQ920.1
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