Analysis Of The Key Components Of Corn Steep Liquor For β-lactam Antibiotics Fermentation

Corn steep liquor is the important part of industrial fermentation with medium. The differences in production technology and production batches, and the changes in effective ingredients, can affect the production and quality of the fermented product. How to evaluate and control the quality of corn steep liquor for fermentation, the effective ingredients and key factor is paid to extensive attention.HPLC method is adopted in this paper to analyze the free amino acids and B vitamins which are the key components for the beta-lactam antibiotics fermentation with corn steep liquor. In order to provide the basis of the corn steep liquor to ferment antibiotics slurry quality evaluation and fermentation process control, this paper intend to establish the measurement method which is simple and rapid, accurate and reliable, and strong specificity, The main research results are as follows:(1) Establish the analysis method that is used DNFB to derivative amino acids of corn steep liquor of reagent before column is detected by HPLC. This method is simple procedure, rapid reaction, stable derivative, and residual reagent without interference to the method. 18 kinds of amino acids in 50min inside can effectively be separated, and the various indexes, for example, reproducibility, precision and recovery, and so on, satisfy analytical requirements, providing that this method can effectively be used in analying the content of the free amino acids in corn steep liquor.(2) Measure the content of the free amino acids in different batches corn steep liquor in fermentation. According to the penicillin fermentation results of the corresponding corn steep liquor, find the correspondence between the changes of the content of the free amino acids in corn steep liquor and the penicillin fermentation results.(3) Design the fermented antibiotic experiments which add the corn steep liquor that are different content of amino acids, the result showing that the amino acid content of corn steep liquor has certain influence in the fermentation of antibiotics belong to beta-lactam antibiotics. The fermented preliminary results: Leu and Phe have promoting effect on penicillin fermentation; Glu and Lys have inhibitory effect on penicillin fermentation; Glu and Met have promoting effect on cephalosporin C fermentation; Lys has no any promoting effect on cephalosporin C fermentation.If there are other amino acids likely to affect the penicillin and cephalosporin C fermentation, it needs to be further explored.(4) Initially explore the method that measures B vitamins in corn steep liquor by RP-HPLC. Separating the B vitamins in corn steep liquor by ion chromatography, linear relation, precision and separation are all perfect. The research finds that the main reason that why the recovery in not ideal is likely to that part of vitamin are be destroyed during TCA denatured protein. This method needs to be further improved the pretreatment method of the sample.