Aureomycin seed production method capable of adjusting pH of culture medium by utilizing ammonia water

Abstract

The invention belongs to the technical field of aureomycin fermentation, and particularly discloses an aureomycin seed production method capable of adjusting pH of a culture medium by using ammonia water. Streptomyces aureus is used as an original strain, and aureomycin is obtained by pure culture and three-stage fermentation. The aureomycin seed production method comprises the specific process steps of: a sandy soil spore preparation procedure, a mother bottle inclined plane spore preparation procedure, a child bottle inclined plane spore preparation procedure, a first-stage seed preparation procedure, a second-stage seed preparation procedure and a fermentation preparation procedure. In the first-stage seed preparation procedure, the pH value of an inactivated seed culture medium is adjusted by the ammonia water, and the pH is adjusted by the ammonia water after the culture medium is disinfected, and by controlling the dropping speed of the ammonia water and adding the ammonia water at a proper time, in one aspect, the pH can be buffered, and in the other aspect, a quick-acting nitrogen source can be provided for spore growth, thereby achieving high quality and low price.

Description

technical field

[0001] The invention belongs to the technical field of aureomycin fermentation, and in particular relates to a method for producing aureomycin seeds by using ammonia water to adjust the pH of a culture medium. Background technique

[0002] The fermentative production method of aureomycin is to use Streptomyces aureus as the starting strain, through pure culture and secondary fermentation to generate aureomycin. The normal growth of microorganisms in the fermentation process needs to be maintained at a certain pH value. Both growth and metabolite production are greatly affected. Different microorganisms have different requirements for pH value. Each microorganism has its own optimum pH value for growth and tolerance. The optimum pH value for most bacteria is 6.5-7.5; the optimum pH value for mold is 4.0 ~5.8, the optimal pH value of yeast is 3.8 ~ 6.0; the optimal pH value of actinomycetes is 6.5 ~ 8.0, and the optimal pH range of some microorganisms in the g...

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