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A kind of Jinggangmycin fermentation process

A fermentation process, the technology of Jinggangmycin, applied in the field of Jinggangmycin fermentation process, can solve the problems of affecting absorption, low level, high production cost, etc., and achieve the effects of easy operation and control, good control effect, and guaranteed product quality

Active Publication Date: 2020-06-19
WUHAN KERNEL BIO-TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jinggangmycin is composed of A, B, C, D, E, F and other components, of which A component has the strongest activity, while other components have almost no effect, and the presence of other components will affect the pathogenic bacteria on Jinggangmycin. The absorption of A affects the bactericidal effect
[0003] At present, the following problems generally exist in the field of Jinggangmycin A manufacturing: (1) The content of active ingredient A in the finished product is low and the content of impurities is high, which cannot meet the quality requirements of high-end products; (2) The process control indicators in the fermentation process are simple and difficult to reflect the physiological metabolism of microorganisms characteristics, thus resulting in low levels, long cycle times and high production costs
[0004] CN 105543125A discloses a Streptomyces jute producing Jinggangmycin and a method for producing Jinggangmycin by using the strain. The content of Jinggangmycin A in the fermentation liquid produced by the method can reach 3.065%. feed in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A Jinggangmycin fermentation process, the steps are as follows:

[0019] With Streptomyces corchorusii KN-1625 (disclosed in CN 105543125A) as the production strain, after strain activation and secondary seed cultivation, the seed fermentation liquid is moved into a fermenter for cultivation, and the fermentation medium formula is as follows: corn flour 3%; soybean meal 2.2%; yeast extract powder 1%; sodium chloride 0.2%; potassium dihydrogen phosphate 0.08%, and the balance is water.

[0020] The fermentation aeration ratio is 1:1, the stirring speed is 420rpm, and the temperature is 37-42°C. During the 18th-30th hour of fermentation, the oxygen uptake rate is controlled at 20-25mM / kg·h by adjusting the rate of glucose supplementation in real time. The carbon dioxide release rate is controlled at 30-35mM / kg h; 2) In the 36th to 54th hour of fermentation, the oxygen uptake rate and the carbon dioxide release rate show an obvious upward trend. When the increase reaches 3...

Embodiment 2

[0028] The 24% Jinggangmycin aqueous preparation prepared in Example 1 was carried out in a field test to investigate the effects of the preparation on rice sheath blight, paddy rice smut, wheat sheath blight, grape spot, grape gray mold, corn small spot, corn Efficacy of leaf spot disease control. CK in the test is the control, and the water preparation containing 8% Jinggangmycin A prepared by the method of CN 105543125A is adopted.

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Abstract

The invention discloses a fermentation process of validamycin. The fermentation process comprises a process of complementally adding glucose and yeast extract paste in fermentation broth. According to the fermentation process, the variable-temperature culture is carried out through using the physiological parameters OUR (Oxygen Uptake Rate) and CER (Carbon Dioxide Evolution Rate) of a microorganism as fermentation control indexes and combining a metabolic process; thus, the content of validamycin A in the fermentation broth is obviously improved; the content of other validamycin impurities is decreased; the validamycin has better prevention effects on rice sheath blight, rice false smut, wheat sharp eyespot, grape brown spot, grape gray mold, corn southern leaf blight and corn northern leaf blight.

Description

technical field [0001] The invention relates to a fermentation process of Jinggangmycin. Background technique [0002] Jinggangmycin is an efficient and safe agricultural antibiotic, which is mainly used to prevent and control plant fungal diseases, and can also be used as a synthetic precursor for treating diabetes. Because of its high-efficiency disease-resistant properties and harmless to humans and animals, it has attracted widespread attention in the market. Jinggangmycin is composed of A, B, C, D, E, F and other components, of which A component has the strongest activity, while other components have almost no effect, and the presence of other components will affect the pathogenic bacteria on Jinggangmycin. The absorption of A affects the bactericidal effect. [0003] At present, the following problems generally exist in the field of Jinggangmycin A manufacturing: (1) The content of active ingredient A in the finished product is low and the content of impurities is hi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/46
CPCC12P19/46
Inventor 邹维程治国刘华梅周莉夏建荣万俊孙刚忠胡虓杨克华
Owner WUHAN KERNEL BIO-TECH CO LTD