Kasugamycin fermentation culture medium and fermentation method

A fermentation medium and a technology for kasugamycin, which are applied in the field of fermentation, can solve the problems of high energy consumption, long fermentation period of kasugamycin, and high cost of kasugamycin fermentation production, and achieve improved utilization, shortened fermentation time, and increased content Effect

Active Publication Date: 2018-03-23
陕西麦可罗生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 2. The large-scale production of kasugamycin has a long fermentation cycle, generally about 200 hours, and high energy consumption
[0010] 3. The production cost of kasugamycin fermentation is relatively high, and the product lacks market competitiveness

Method used

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  • Kasugamycin fermentation culture medium and fermentation method

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Experimental program
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specific Embodiment approach

[0030] This embodiment discloses a specific embodiment of fermenting kasugamycin, comprising the following steps:

[0031] (1) Preparation of medium, according to the ratio of kasugamycin liquid fermentation medium formula, prepare 1000L medium;

[0032] Soybean meal powder 8.0% NaCl 0.5% Corn steep liquor dry powder 0.8% Maltose 2.5%

[0033] Fish Oil 3.5% KH 2 PO 4 0.03% Inositol 0.03% pH7.0.

[0034] (2) Sterilize the medium at a high temperature of 121-125°C for 30 minutes.

[0035] (3) Lower the temperature of the culture medium to 30°C to inoculate the kasugamycin seed solution with an inoculum volume of 15vol%, and ferment and cultivate.

[0036] (4) Ferment for 170 hours at a fermentation temperature of 28-30°C, ventilation rate of 1:1, stirring speed of 180rpm, and tank pressure of 0.02MPa, and collect and purify the fermentation supernatant to obtain Kasugamycin.

[0037] (5) Take 10mL of fermentation broth in a test tube, adjust the pH to about 2.0-3.0 with 2m...

Embodiment 2

[0039] The difference between this embodiment and embodiment 1 is only that the proportioning of the fermentation formula is adjusted.

[0040] (1) Preparation of medium, according to the ratio of kasugamycin liquid fermentation medium formula, prepare 1000L medium;

[0041] Soybean meal powder 5.0% NaCl 0.3% Corn steep liquor dry powder 0.5% Maltose 2.0%

[0042] Fish Oil 3.5% KH 2 PO 4 0.03% Inositol 0.01% pH6.8.

[0043] (2) Sterilize the medium at a high temperature of 121-125°C for 30 minutes.

[0044] (3) Lower the temperature of the culture medium to 30°C to inoculate the kasugamycin seed solution with an inoculum volume of 15vol%, and ferment and cultivate.

[0045] (4) Ferment for 170 hours at a fermentation temperature of 28-30°C, ventilation rate of 1:1, stirring speed of 180rpm, and tank pressure of 0.02MPa, and collect and purify the fermentation supernatant to obtain Kasugamycin.

[0046](5) Take 10mL of fermentation broth in a test tube, adjust the pH to a...

Embodiment 3

[0048] The difference between this embodiment and embodiment 1 is only that the proportioning of the fermentation formula is adjusted.

[0049] (1) Preparation of medium, according to the ratio of kasugamycin liquid fermentation medium formula, prepare 1000L medium;

[0050] Soybean meal powder 8.0% NaCl 0.5% Corn steep liquor dry powder 1.0% Maltose 2.5%

[0051] Fish Oil 4.0% KH 2 PO 4 0.05% Inositol 0.05% pH7.2.

[0052] (2) Sterilize the medium at a high temperature of 121-125°C for 30 minutes.

[0053] (3) Lower the temperature of the culture medium to 30°C to inoculate the kasugamycin seed solution with an inoculum volume of 15vol%, and ferment and cultivate.

[0054] (4) Ferment for 170 hours at a fermentation temperature of 28-30°C, ventilation rate of 1:1, stirring speed of 180rpm, and tank pressure of 0.02MPa, and collect and purify the fermentation supernatant to obtain Kasugamycin.

[0055] (5) Take 10mL of fermentation broth in a test tube, adjust the pH to ...

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Abstract

The invention relates to a kasugamycin fermentation culture medium and a fermentation method. The fermentation method includes steps of: 1) preparing the culture medium and disinfecting and sterilizing the culture medium, wherein the culture medium includes: 5.0-8.0% of soybean meal powder, 0.3-0.5% of NaCl, 0.5-1.0% of dry powder of corn steep liquor, 2.0-2.5% of maltose, 3.5-4.0% of fish oil, 0.03-0.05% of KH2PO4 and 0.01-0.05% of inositol, pH of the culture medium being 6.8-7.2; 2) inoculating Streptomyces microaureus strain onto the culture medium, inoculation quantity being 10-15 vol%, and fermenting the culture medium for 168-170 h at 28-30 DEG C, and filtering the fermentation product to collect a filtrate. The method can increase the fermentation titer and reduce fermentation period of kasugamycin, thus reducing production cost and increasing product quality.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a kasugamycin fermentation medium and a fermentation method. Background technique [0002] Kasugamycin is produced by Streptomyces kasugaensis and is an aminoglycoside antibiotic. It was discovered in Kasuga Shrine in Nara Prefecture, Japan in April 1964, so it is also called Kasugamycin. In 1963, a kasugamycin-producing bacterium was also isolated from the Tuliang area of ​​Jiangxi Province in my country. It has many differences from the Japanese strain in terms of carbon source utilization and culture characteristics on various media, so it was named Streptomyces aureus (S . microaureus). [0003] Since its development, kasugamycin has been widely used in agriculture in Asia and South America. It is particularly effective in the control of rice blast (including leaf blast, rice head blast, and grain blast), generally reaching more than 80%. Not only that, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P19/46C12R1/465
CPCC12N1/20C12P19/46
Inventor 王亮潘忠成祁晨娟李蒲民
Owner 陕西麦可罗生物科技有限公司
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