The Optimization Of The Culture And Fermentation Medium Of The Kitasamycin

Kitasamycin is an important product of tianfang pharmaceutical industry,with an annual output of more than 1000 tons.Reasons of poor stability,seeds,big difference between different batches of raw material have difference and the influence of additives on product composition during the fermentation and so on,seriously restricts the development of enterprise.This paper combining with actual production at all levels from the culture collection methods,the cultivation of the seed preparation,study of the raw materials and additives in the process of fermentation and several aspects of research,obtained the main results were as follows:1.The storage method of glycerin freezing tube was adopted to replace the storage method of cross-culture on inclined plane,which solved the seed stability problem.The concentration of glycerine tube protectant was 25%and that of normal saline was 0.8%.The method keeps stable production of strains and reduces the economic loss caused by unstable seeds by about 200,000 yuan per year.2.Increase the seed culture of the first-stage shaker so that the third-stage seed culture can be changed into the fourth-stage culture.Compared with the original technology,the changed culture method can reduce The Times of seed propagation and improve the seed stability.The optimal inoculation amount of secondary seed shaker was 0.77%and the incubation period was 16h.The method reduces labor costs by about 132,000 yuan per year.3,the research of seed flask culture medium with fluid volume,determine the best loading fluid volume is 130 m L/1000 m L,seed development cycle of 25 h,fermentation titer increased an average of 824 U/m L,growth of 8.4%,can improve the yield of about 8.53million yuan per year.4,through repeated validation of shake flask,fermentation tank,the results show that baking temperature of 140℃,bake for 50 min use yellow bean cake powder are more likely to be absorbed,the fermentation titer an average of 12308 U/m L,increased by 17.83%than control.Through the yellow bean cake powder main composition detection,revised its quality inspection standards,the fermentation has guiding significance to the production,every year to reduce yellow bean cake powder quality problem caused by the economic losses of about500,000 yuan.5,through shake flask screening optimization and multiple validation of fermentation tank,the results show that small toxicity of sodium propionate can replace normal propyl alcohol,the best dosage is 0.5%,the best adding time is 16～18 h fermentation tank fermentation,50 m³ fermentation tank add quantity of 175L.The test results showed that sodium propionate addition process had positive effects on product components,in which the component of kitasamycin A₅ increased by 4.3%,the component of kitasamycin A₁ decreased by 12.9%,and the product quality was improved.Sodium propionate has low toxicity and price,reducing the annual cost of production by about 250,000 yuan,reducing occupational hazards and making the production process mild.