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以玫瑰孢链霉菌H11生产达托霉素(1)。考察了在摇瓶及2.5 L发酵罐中补加葡萄糖对其产量的影响。摇瓶试验结果表明,初始葡萄糖浓度为40 g/L时最佳,在对数生长期后期补加20 g/L的葡萄糖,1产量约提高40%,并显著促进菌体生长。在对数生长期和稳定期分4次共补加20 g/L的葡萄糖,1产量提高62%。2.5 L发酵罐补料分批发酵结果表明,从发酵12 h开始共流加30 g/L葡萄糖,不仅有效延长抗生素的合成期,而且提高了菌体合成抗生素的能力,1产量较分批发酵工艺提高约1.4倍。
Daptomycin (1) was produced with Streptomyces roseosporus H11. The effects of adding glucose to shake flasks and 2.5 L fermentors on their yields were examined. The results of shaking flask showed that when the initial glucose concentration was 40 g / L, glucose was added by 20 g / L in the late logarithmic phase, and the yield of 1 increased by about 40%, which significantly promoted the growth of the cells. During the logarithmic growth phase and stationary phase, a total of 20 g / L glucose was added 4 times, and the yield of 1 increased by 62%. The fed-batch fermentation of 2.5 L fermentor showed that the co-flow of 30 g / L glucose from 12 h fermentation not only prolonged the synthesis period of antibiotics, but also enhanced the ability of bacterial cells to synthesize antibiotics. Process increased about 1.4 times.