Method and fermentation medium for fermentation production of nosiheptide
A fermentation medium and fermentation culture technology, applied in the field of fermentation, can solve the problems of unfavorable product marketization, low production level, high production cost, etc., and achieve the effects of easy popularization and application, reduction of raw material cost, and reduction of raw material cost.
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Embodiment 1
[0048] A fermentation medium for fermentative production of nosiheptide, comprising the following components by weight: KNO 3 0.5 parts, (NH 4 ) 2 SO 4 0.8 parts, NaCl 3 parts, soybean powder 35 parts, soybean meal powder 1 part, corn starch 45 parts, amylase 0.01 part, light calcium carbonate 3.5 parts.
[0049] The fermentation medium of this example is a dry product medium, and its preparation method includes taking each raw material according to the formula, and mixing them uniformly according to a conventional method.
Embodiment 2
[0051] A fermentation medium for fermentative production of nosiheptide, comprising the following components by weight: KNO 3 1 part, (NH 4 ) 2 SO 4 1.5 parts, NaCl 5 parts, soybean powder 45 parts, soybean meal powder 2.5 parts, corn starch 56 parts, amylase 0.02 parts, light calcium carbonate 5 parts.
[0052] The fermentation medium of this example is a dry product medium, and its preparation method includes taking each raw material according to the formula, and mixing them uniformly according to a conventional method.
Embodiment 3
[0054] A fermentation medium for fermentative production of nosiheptide, comprising the following components by weight: KNO 3 0.5 parts, (NH 4 ) 2 SO 4 1 part, 3.5 parts of NaCl, 38 parts of soybean flour, 1.5 parts of soybean meal powder, 50 parts of corn starch, 0.01 part of amylase, 4 parts of light calcium carbonate.
[0055] The fermentation medium of this example is a dry product medium, and its preparation method includes taking each raw material according to the formula, and mixing them uniformly according to a conventional method.
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