Study On Components Optimization Of Spiramycin

Spiramycin is a 16-membered macrolide antibiotic,which is synthesized from Streptomyces Spiramyceticus,and plays an important role in clinical practice.According to the pharmacopoeia and the actual production needs,the Spiramycin produced using Spiramycin Streptomyces requires a spiramycin component I ? 12% and the total composition(spiramycin component I,II,III)is ?80%.So far,researchers at home and abroad have less reports on spiramycin components.In order to solve the problem of component failure in the process of spiramycin production,the main research results were obtained from the effects of batch bacteria on the fermentation components of spiramycin,the optimization of fermentation process and the extraction process.as follows:1.The compositions of spiramycin and the titer of fermentation were studied by different strains of the form of preservation and different batches of strains.The result showed that the contents of SPM? and SPM? in the fermentation broth from the slope of the culture of strains were significantly higher than those of the frozen broth.Through the 15 L fermentor experiment,it was found that Streptomyces Spiramyceticus had important influence on the fermentation component ? and the total composition under the condition that the external conditions were consistent.2.The changes of the components in the fermentation cycle were studied,It was found that the total components of spiramycin in the fermentation broth reached the highest value at 60 h.And then the total composition of the fermentation was decreased with the fermentation,and the titer increased with the fermentation.When the total sugar concentration is 6.6-7.2 g / 100 mL,the total composition of the spiramycin production fermentation broth can fully meet the requirements of the components in the production.When the meal is replaced with 0.25% cottonseed protein,The fermentation cost is reduced from 3428 u / mL to 3614 u / mL,the production efficiency is increased by 8.51%;and when the fermentation period is 35 h,the filling liquid is started at this time.At the same time,The fermentation titer reached 3981 u / mL,the total content of the fermentation broth was 81.686%,and the component ?10.523% was in accordance with the requirements of the production and composition of the fermentation.In the experiment,the effect of stirring on fermentation production was studied.It was found that the use of different stirring speed at different stages of the fermentation process was beneficial to the increase of fermentation titer,which was also beneficial to the requirement of fermentation.3.By comparing the effects of the new solvent,the post-wash solvent,the solvent of the new solvent,the old solvent and the reverse extraction pH on the extraction results,the total composition of the experimental sample decreased with the decrease of the back extraction pH under the same solvent condition.In the same reverse extraction pH condition,the total composition is from high to low as follows: new solvent,washed back solvent,new solvent application,the production of old solvent;appropriate to improve the filtration temperature up to 50 ? is conducive to remove impurities in the fermentation broth,improve yield and products But no significant effect on component I.