Research On Virginiamycin Fermentation Medium And Process Optimization

Virginiamycin,produeed by S. virginiae,includes factor M1(70%-80%)and factor S1(20%-30%)。Factor M1(C28H35N3O7) is a kind of polyunsaturated macrolactone, while factor S1(C43H49N7O10) is similar to cyclic hexadepsipeptides . There is a powerful synergy betweet MI and SI.therefore virginiamycinis very active in inhibiting the growth of gram--positie bacterria.With S. virginiae ATCC13161 being selected as production strain.Through the single factor experiment research the affect of different carbon sources, inorganic nitrogen source, organic nitrogen source for the results of fermentation. It's sure to us glucose + soluble starch as the carbon sources, peanut meal powder + yeast anointed as organic nitrogen source, for inorganic nitrogen source with ammonium sulfate , with the most positive impact for the fermentation.And the result from single factor method, the virginiamycin production was studied under liquid fermentation condition with Plackett-Burman and response surface method. The optimal cultivation condition of virginiae ATCC13161 was as following: glucose 3.139% (W/V), yeast extract0.529%(W/V),Feso4 0.024% (W/V). Under the preferable conditions,the virginiamycin was 673.8μg/mL.Also, with S. virginiae ATCC13161 being used as strain, and the result from single factor method, the optimun production of virginiamycin was studied under liquid fermentation condition with Plackett-Burman and response surface method. The optimal fermentation condition for virginiamycin was as following: temperature25℃. seed age 33h, inoculum 12.5%, Under the preferable conditions,the virginiamycin was 876μg/mL.Precursor substances were added to study the Virginiamycin production influence. It's found that, by In single factor experiment study on S. virginiae ATCC13161 fermentation process, the adding 0.1% of acetic acid sodium in fermentation 12h, the virginiamycin was 960μg/mL. The precursor substances improved Virginiamycin production obviously。...