Fermentation production method of validacin

A technology of effectivemycin and production method, applied in the directions of microorganism-based methods, fermentation, biochemical equipment and methods, etc., can solve the problems of decreased intracellular protein content, long fermentation period, decreased protein amount, etc., and shortened the fermentation period. , the effect of increasing comprehensive benefits and reducing consumption

Inactive Publication Date: 2008-11-05
SHANGHAI JIAO TONG UNIV
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AI Technical Summary

Problems solved by technology

The field use of the concentrated preparation of the fermentation broth, or the waste liquid generated after extraction by the ion exchange method will discharge these metabolites into the environment, causing potential environmental pollution
However, production at 40°C requires a longer fermentation period, and the intracellular protein content has dropped significantly at the end of fermentation, and the amount of protein available in the fermentation broth has also dropped significantly.

Method used

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  • Fermentation production method of validacin
  • Fermentation production method of validacin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Experimental materials:

[0024] Strains used: Streptomyces hygroscopicus var.jingganggensis 5008

[0025] 2. Experimental steps:

[0026] (1) Strain activation and plate culture

[0027] Take the frozen glycerol spore suspension and spread it evenly on the YMS plate densely. After inoculation, place it at 30°C for 5-6 days to produce cyan or gray spores. Add 3-4ml of sterile water to the spore-forming plate, and gently scrape the spores covered on the surface of the plate with a cotton swab to suspend them in sterile water.

[0028] (2) Seed cultivation

[0029] The stainless steel spring is curled into a ring shape, placed in a 250ml Erlenmeyer flask, then filled with 50ml seed culture medium, and sterilized. After the culture medium is cooled, draw 10 l of the spore suspension and add it to the shaker flask for inoculation. After inoculation, the shake flasks were cultured at 28°C, 30°C, and 35°C at 220 rpm for 20 hours. Three parallel experiments were set ...

Embodiment 2

[0040] 35°C, 37°C, and 40°C were selected for the fermentation test. The implementation steps and results are as follows:

[0041] 1. the bacterial classification that adopts: with embodiment 1

[0042] 2. Strain activation and plate culture method: with embodiment 1

[0043] 3. Seed culture:

[0044]After inoculation, the shake flasks were cultured at 35° C., 37° C., and 40° C. for 20 hours. All the other are with embodiment 1.

[0045] 4. Fermentation culture

[0046] The obtained seeds were cultivated at 35°C, 37°C, and 40°C, inserted into the fermentation medium, and placed in the corresponding temperature conditions of 35°C, 37°C, and 40°C, respectively, and cultured at 220 rpm. Three shake flasks were taken at 84 hours for various assays. All the other method steps are the same as in Example 1.

[0047] 4. Detection of fermentation process

[0048] (1) Detect effective mycin yield, method is the same as embodiment 1 (results are shown in Table 2).

[0049] Table...

Embodiment 3

[0060] The fermentation temperatures 37°C, 40°C, and 42°C, which were higher than the temperature response threshold, were selected for fermentation experiments. The implementation steps and results are as follows:

[0061] 1. the bacterial classification that adopts: with embodiment 1

[0062] 2. Strain activation and plate culture method: with embodiment 1

[0063] 3. Seed culture

[0064] After inoculation, the shake flasks were cultured at 37° C., 40° C., and 42° C. for 20 hours. All the other are with embodiment 1.

[0065] 4. Fermentation culture

[0066] The obtained seeds were cultivated at 37°C, 40°C, and 42°C, inserted into the fermentation medium, and placed in the corresponding temperature conditions of 37°C, 40°C, and 42°C, respectively, and cultured at 220 rpm. At 12, 24, 36, 60, and 96 hours, three shake flasks were taken for various tests, and the fermentation was completed after 36 hours at 42°C. All the other method steps are the same as in Example 1. ...

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Abstract

The invention relates to a ferment production method of validamycin in the field of biotechnology and comprises following steps: (1) the activation and the plate cultivation of microorganism strains are implemented; (2) the seed cultivation is implemented; (3) the ferment cultivation is implemented. By adopting a method of ferment at a higher temperature of 42 DEG C, about half of the ferment period can be shortened, and higher ferment titer is still ensured, thus greatly improving the ferment productivity of validamycin and achieving the mycoprotein content that is higher than conventional ferment by about 70 percent when the ferment is finished. The ferment production method of validamycin of the invention shortens the ferment period of the validamycin production, improves the utilization rate of devices, lowers unit energy consumption, and simultaneously increases the mycoprotein content, thus having good industrial application prospect.

Description

technical field [0001] The invention relates to a fermentation production method in the field of biotechnology, in particular to a fermentation production method of effectivemycin. Background technique [0002] Streptomyces hygroscopicus var. jingganggensis Yen is a strain that can produce validamycin (also known as Jinggangmycin) screened by Shanghai Pesticide Research Institute in Jinggangshan area in 1973. The activemycin produced by its fermentation has been successfully developed and rapidly promoted in my country due to its high efficiency, non-toxicity, and easy promotion. It has become the most widely used agricultural antibiotic against rice fungal diseases in Asian rice production areas. . [0003] According to literature reports, validamycin includes eight components A, B, C, D, E, F, G, and H, of which component A with the strongest antibacterial activity accounts for about 70%. Its chemical name is: N-((1S)-(1,4,6 / 5)-3-hydroxymethyl-4,5,6-trihydroxy-2-also viny...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/00C12R1/55
Inventor 钟建江廖悦乔
Owner SHANGHAI JIAO TONG UNIV
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