PI因子结构类似物对恰塔努加链霉菌发酵产纳他霉素的影响
Influences of PI factor structural analogues on the production of natamycin from Streptomyces Chattanovgensis
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摘要: 以恰塔努加链霉菌（Streptomyces Chattanovgensis）为发酵菌种,向发酵培养基中添加PI因子结构类似物,经过初筛,获得能正向调控纳他霉素发酵产量的PI因子结构类似物;应用Box-Behnken设计建立单因素与纳他霉素产量之间的回归模型,经由响应面分析得到最优组合条件。实验结果表明:1,2-丙二醇、丙三醇和三乙醇胺都能有效提高纳他霉素的发酵产量,向每50 m L培养基中添加0.42 m L 1,2-丙二醇、0.43 m L丙三醇、1 m L三乙醇胺,发酵时间为120 h时,发酵培养基中纳他霉素的产量为2.5 g/L,是空白对照组（1.567 g/L）的1.60倍。由此可知一定添加量的PI因子结构类似物可以提高纳他霉素产量。Abstract: Preliminary screening was carried out to obtain PI factor structural analogues that can effectively induce natamycin production in the fermentation culture by Streptomyces Chattanovgensis.Box-Behnken experimental design was adopted to build regression model between single factor and natamycin production, according the response surface analysis to determine the optimal conditions. The results indicated that 1, 2-propanediol, glycerol and triethanolamine effectively increased natamycin production.With volume of 0.42, 0.43 and 1 m L for these PI factor structural analogues in 50 m L culture under the condition of120 h, the yield of natamycin was 2.5 g/L, which was 0.60 times higher than that of the control group.It can be seen that a certain amount of PI factor structural analogues can increase the yield of natamycin.
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