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