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Method for increasing biological value of kasugamycin

A technology of kasugamycin and biological potency, which is applied in the field of biological fermentation, can solve the problems of lack of experimental conditions and related equipment, stable heredity of mutation breeding, etc., so as to increase the output of a single tank, reduce production capacity and energy consumption, and improve the production capacity of kasugamycin. effect on biopotency

Active Publication Date: 2018-11-23
陕西麦可罗生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] (2) The biological potency of kasugamycin of Streptomyces aureus can be increased by mutation breeding through ARTP and other technologies, generally by 10-15%. However, general production enterprises lack experimental conditions and related equipment, and there is stable genetic sexual and other related issues;

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  • Method for increasing biological value of kasugamycin

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Experimental program
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Effect test

Embodiment 1

[0043] The mass percentage of each substance in the kasugamycin fermentation medium: soybean meal powder 8.0%, NaCl 0.5%, corn steep liquor dry powder 0.8%, maltose 2.5%, fish oil 3.5%, KH 2 PO 4 0.03%, inositol 0.03%, and the mass percentage of trace elements are 0.002%, 0.004%, 0.006%, 0.008%, 0.010%, 0.012%, and double distilled water is added to 100%, and the medium is configured according to the above ratio. After sterilization, inoculate Streptomyces aureus into 300mL shake flasks with an inoculation volume of 150mL for each shake flask. Set up three parallel sample groups for a certain mass percentage of trace element groups, and set up a non-added trace element group (control group) ), adding trace elements as the experimental group. All shake flask samples were cultured continuously for 178 hours in a biological shaker for the determination of kasugamycin. The culture temperature was 25°C and the rotation speed was 120r / min. The specific experimental results are sh...

Embodiment 2

[0048] The mass percentage of each substance in the kasugamycin fermentation medium: soybean meal powder 8.0%, NaCl 0.5%, corn steep liquor dry powder 0.8%, maltose 2.5%, fish oil 3.5%, KH 2 PO 4 0.03%, inositol 0.03%, the mass percentage of growth factor is 0.01%, 0.013%, 0.015%, 0.017%, 0.019%, 0.021%, double distilled water supplemented to 100%, and the medium is configured according to the above ratio. After sterilization, Streptomyces aureus was inoculated into 300mL shake flasks with an inoculation volume of 150mL for each shake flask. Three parallel samples were set for each growth factor group, and no growth factor added group (control group), growth The factor is the experimental group. All the shake flask samples were cultured continuously for 178 hours in a biological shaker for the determination of kasugamycin. The culture temperature was 25°C and the rotation speed was 120r / min. The specific experimental results are shown in Table 2.1 below.

[0049] Table 2.1...

Embodiment 3

[0053] The mass percentage of each substance in the kasugamycin fermentation medium: soybean meal powder 8.0%, NaCl 0.5%, corn steep liquor dry powder 0.8%, maltose 2.5%, fish oil 3.5%, KH 2 PO 4 0.03%, inositol 0.03%, trace elements 0.006%, growth factors 0.017%, double distilled water to 100%. After the culture medium is sterilized, inoculate Streptomyces aureus into 300m L shake flasks with a volume of 150m L for each shake flask. Experimental group=common medium+growth factor+trace elements, control group 1=common medium+ Growth factors, control group 2 = ordinary medium + trace elements, control group 3 = ordinary medium group. Three parallel samples were set up in each group, and all shake flask samples were cultured continuously for 178 hours in a biological shaker for the determination of kasugamycin. The culture temperature was 25°C and the rotation speed was 120r / min. The specific results are shown in Table 3.1 below.

[0054] 3.1 Changes of kasugamycin in each g...

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Abstract

The invention relates to a method for increasing the biological value of kasugamycin. A small Streptomyces aureus ordinary culture medium is composed of soybean extraction powder, NaCl, corn steep liquor dry powder, maltose, fish oil, KH2PO4 and inositol, and an optimized culture medium is formed by adding growth factors and trace elements on the basis of the ordinary culture medium. Small Streptomyces aureus is cultured in the culture medium where the growth factors and the trace elements are added, the biological value of kasugamycin is increased by 19.7%, and the yield of single tank is improved by 10.8%. Small Streptomyces aureus cultured by utilizing the culture medium can obviously improve the biological value and the yield of single tank of kasugamycin.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a method for increasing the biological potency of kasugamycin. Background technique [0002] Kasugamycin, also known as Kasugamycin, is a microbial-derived agricultural fungicide for the prevention and treatment of crop diseases. Its chemical name is (5-amino-2-methyl-6-(2,3, 4,5,6-Hydroxycyclohexyloxy)tetrahydropyran-3-yl)amino-α-iminoacetic acid, formula C 14 h 25 N 3 o 9 , molecular weight 379.4. The pure product of kasugamycin is white crystal; the hydrochloride is white needle-like or flaky crystal, the melting point of pure product: 236-239°C decomposes, the melting point of hydrochloride: 202-204°C (decomposition), easily soluble in water, in Dissolve 12.5% ​​(W / V) in water at 25°C, insoluble in methanol, ethanol, acetone, benzene and other organic solvents. Its structural formula is as follows: [0003] [0004] Kasugamycin is non-tox...

Claims

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Application Information

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IPC IPC(8): C12P19/46C12R1/465
CPCC12P19/46
Inventor 潘忠成翁婧邓钊张楠秦秋菊盖希维李向荣郭秀艳李蒲民
Owner 陕西麦可罗生物科技有限公司
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