The Initial Exploration Of A Biological Method To Deal With The Residue Produced By Antibiotic Fermentation

At present, antibiotic fermentation residue, which may pollute environment and do harm to the human and livestock, is not yet paid enough attention. Infact, how to handling antibiotic fermentation residue is an important topic to the whole antibiotic industry. In this paper, we culture yeast protein on fermentation residue of vancomycin, teicoplanin and kitasamycin in order to establish a novelty and friendly method to solve the problem of antibiotic fermentation residue.The content of this study and its results are as follows:1. A strain of Geotrichum candidum HCCB2267 was obtained by the plate primary screening and solid-state fermentation secondary screening on the fermentation residue of vancomycin, teicoplanin and kitasamycin. Then, the strain HCCB2267 was acclimated on the residue medium. Subsequently, the physiological characteristic of the acclimated strain was investigated and the seed cultivation technics of this strain was optimized. Under the optimal condition, the yeast cell number of HCCB2267 reached 1.05×10⁸ per milliliter.2. The optimal technics factors of solid-state fermentation for the acclimated strain was investigated and optimized, such as the initial content of water, initial pH, cultivation temperature, cultivation method, inoculation volume. Under the optimal condition, the number of the yeast cell in fermented product reached 9.42×10⁸ per gram. The content of crude protein increased from 33.90% to 47.24%, amino acid increased from 30.60% to 46.28%, crude cellulose decreased from 89k/kg to 60k/kg, and crude fat decreased from 174g/kg to 144g/kg in residue of vancomycin fermented product. The content of curde protein, animo acid, crude cellulose and crude fat are obviously changed in residue of teicoplanin fermented product. The content of crude protein increased from 41.62% to 49.61%, amino acid increased from 25.4% to 28.5%, crude cellulose decreased from 130k/kg to 96k/kg, and crude fat decreased from 215g/kg to 156g/kg in residue of kitasamycin fermented product.3. The optimal technics of liquid fermentation of HCCB2268 in water of vancomycin fermentation was researched. Under the optimal technics, the number of the yeast cell of HCCB2268 acchieved 0.41×10⁸ per milliliter, the dry weight of mycelium reached 1.21g/100mL. COD decreased from 52,164mg/L to 37,044mg/L, BOD₅ decreased from 24,635mg/L to 11,402mg/L in waste water after fermentation by Geotrichum candidum HCCB2268.