Strain-selecting And Extraction Of Jinggangmycin

In this dissertation, starting from the strain for the producing process of Jinggangmycin, strain cultivating and purifying, components of the cultivating medium, controlling of fermentation condition and product extraction process have been investigated systematically by using microbial fermentation.First, high-yield Jinggangmycin strain has been selected and cultivated by using the method of spontaneous breeding, which increased the fermenting efficiency, and thus enhanced the quality of Jinggangmycin product and depressed the production cost.Second, appropriate nutrition composition for Jinggangmeisu production in different stage of fermentation was determined using orthogonal experiments.Third, in order to reduce bacterial-infection in Jinggangmycin production, which is the key problem infecting the quality and output of Jinggangmycin, factors affecting bacterial-infection in the strain, cultivating medium, equipments and appendixes were analyzed, and a series of effective methods for controlling bacterial-infection in Jinggangmycin fermentation was proposed according to the production experience.At last, basing on the weakly basic amino group in Jinggangmycin molecule, a weakly acidic cation exchange resin, macroporous crosslinked polyacrylic acid (shorted as PAA), was prepared for purification of Jinggangmycin. Adsorption property of PAA for Jinggangmycin and factors affecting the adsorption property influence on were investigated. Novel pH range and concentration of Jinggangmycin for producing high-content Jinggangmycin was obtained. A process of extracting Jinggangmycin with ion exchange resin was proposed, and the quality of Jinggangmycin was better than that of the products in markets. The results showed that the Jinggangmycin strain production capability arised to 27000μg/ml, which increased 5000 lag/ml compared to the initial strain. The ratio of bacterial-infection decreased from 15.4% to 6%. The extracting yield of Jinggangmycin powders increased to 91% from about 80%. The content of Jinggangmycin powders increased to 93% from 20-30%, which reached and surpassed the level of like products abroad.