›› 2010, Vol. 22 ›› Issue (6): 754-759.

• 论文 • 上一篇    下一篇

Streptomyces spiroverticillatus生产变构霉素发酵动力学研究

徐玉华, 陈小龙*   

  1. 浙江工业大学 生物与环境工程学院 发酵工程研究所 浙江 杭州 310032
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2010-11-25 发布日期:2010-11-25

Fermentation kinetics of tautomycin production by Streptomyces spiroverticillatus

XU Yu-hua;CHEN Xiao-long*   

  1. Institute of Fermentation Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou 310032, China
  • Received:1900-01-01 Revised:1900-01-01 Online:2010-11-25 Published:2010-11-25

摘要: 在15 L发酵罐内,对Streptomyces spiroverticillatus生产变构霉素的分批发酵动力学特性进行了研究。在发酵过程中在线检测了发酵液的pH、溶氧以及温度,还对发酵产物量、菌体量、总糖含量进行离线检测。基于Logistic方程和Luedeking-Piret方程,建立了变构霉素分批发酵动力学模型。根据发酵试验数据确定了模型参数,得到菌体生长动力学模型、变构霉素生产动力学模型以及总糖消耗动力学模型。在相应的条件下,经验证,实验值与模型的拟合值接近,拟合度分别为0.9922,0.9897,0.9934,表明该动力学模型在初始总糖浓度67.2606~74.8759 g/L、接种量8% (V/V)、搅拌速率150 r/min以及通气量1.1 vvm的发酵条件下能较正确描述变构霉素发酵过程。

关键词: Streptomyces spiroverticillatus, 变构霉素, 发酵, 发酵动力学

Abstract: In a 15-L fermentor, the batch fermentation kinetics of tautomycin production by Streptomyces spiroverticillatus was studied. During the batch fermentation process, pH, dissolved oxygen (DO) and temperature were obtained on-line. The production of tautomycin, biomass and total sugar were measured off-line by bioassay method, glucoseamine method and dinitrosalicylic acid reagent (DNS) method, respectively. Based on Logistic and Luedeking-Piret equation, the mathematical dynamic models were proposed for cell growth, product formation and substrate consumption. The parameters of the kinetic models were determined with typical experimental data. The fitting degree was 0.9922, 0.9897, 0.9934, respectively. The simulated results agreed well with the experimental data in the evincive experiment and the models showed good prediction ability under the condition as follows: initial total sugar content of 67.2606-74.8759 g·L-1, inoculation quantity of 8% (V/V), the agitation rate of 150 r·min-1 and the ventilation of 1.1 vvm. The models may provide good rationales for the optimization of tautomycin production in the fed-batch fermentation and in scaled up.

Key words: Streptomyces spiroverticillatus, tautomycin, fermentation, fermentation kinetics