Method for fermenting high-yield echinocandins B through aspergillus nidulans

An echinocandin and Aspergillus nidulans technology is applied in the field of using Aspergillus nidulans to ferment high-yield echinocandin B, can solve the problems of high viscosity of fermentation broth, hindered dissolved oxygen mass transfer, etc., and achieves good application prospects and fermentation products. Yield improvement effect
CN108342437AActive Publication Date: 2018-07-31ZHEJIANG UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG UNIV OF TECH
Publication Date
2018-07-31

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Abstract

The invention discloses a method for fermenting high-yield echinocandins B through aspergillus nidulans. The method includes the steps that a fermentation culture medium is inoculated with the aspergillus nidulans, culture is carried out at the temperature of 25 DEG C, fermentation liquor containing echinocandins B is obtained, the fermentation liquor is separated and purified, and echinocandins Bare obtained; by optimizing the varieties of carbon sources, adding particles and the like, the forms of mycelia in the fermentation process of the aspergillus nidulans are controlled, the mycelia are coccoid, and the problems that as the mycelia are too long during fermentation, the viscosity is high, dissolved oxygen is low, and mass transfer is insufficient are solved; by analyzing key metabolism components in the ECB synthesis process and optimizing a precursor adding strategy in the fermentation process, the yield of fermentation products is further increased by one time or above, and broad application prospects are achieved.
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Description

(1) Technical field

[0001] The invention relates to a method for using Aspergillus nidulans to ferment high-yield echinocandin B. (2) Background technology

[0002] During the fermentation process of filamentous fungi, the mycelium morphology is affected by the growth conditions and culture environment. With the change of culture conditions, medium composition, etc., the mycelium morphology will appear in different types, such as non-branched mycelium, branched mycelia, etc. And mycelium with complex structure, mycelium mass, mycelium ball, etc., show different sizes, densities and surface structures. In addition, the internal structure of mycelium in different growth stages will also change with time. The mycelium of filamentous fungi usually presents three forms: flocculent, agglomerate and spherical in liquid submerged fermentation. The shape of mycelium has a great influence on the viscosity of the fermentation broth, and the products of the different mycelium shapes w...

Claims

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