| Spectinomycin hydrochloride is a broad-spectrum antibiotic which was extracted from fermentation of Streptinomyces spectabilis by Mason et al in 1961. Streptomyces strain 1043 was isolated from a soil sample which was collected in Hangzhou by Institute of Medicinal Biotechnology of Chinese Academy of Medical Sciences in 1972. The actinospectacin that was produced by Streptomyces strain 1043 was identified as Spectinomycin hydrochloride.Spectinomycin hydrochloride belongs to aminoglycosides which is a clinically important class of antibiotics and show great efficiency against a broad range of microorganisms including G+ and G- germ. Therefore, as a kind of clinically important medicine for the treatment infection caused by N.Gonorrhoeae, it is definite, effective, safety and reliable in pharmacodynamics and clinic, and have become the preferred medicines appointed by CDC of USA. In addition, latest study showed that Spectinomycin hydrochloride was efficient against Coccidiosis, which may cause tremendous damage to the breeding of bird at today. So, it will be of social and economic value for us to screen a Spectinomycin-hydrochloride-producing strain and to optimize its fermentation.In this paper, as an initial strain, B-88 strain which is a member of Streptinomyces spectabilis was mutated with UV and LiCl, and a new strain which showed a relative high yield of Spectinomycin hydrochloride was isolated. The condition of liquid fermentation of the new strain in shaking flask was also optimized.Response surface methodology was used to optimize the fermentation condition of Streptinomyces spectabilis. In the first optimization step, a fractional factorial design was used to evaluate the influence of related factors. The result showed that glucose and yeast flour and corn steep liquor were important factors that significantly affected the potency (P<0.01). Whereas, Starch, fish flour, K2HPO4 and KCL had no significant effect on the potency (p>0.01).In the second step an independent-samples T test between factor points and... |