Method for improving fermentation level of polymyxin B by using active peptide BHL

By using the active peptide BHL in the seeds and fermentation medium of polymyxin B, the problem of unstable polymyxin B fermentation level was solved, the potency of polymyxin B was improved and the fermentation cycle was optimized, reaching the international advanced level and pharmacopoeia standards.

CN120699091APending Publication Date: 2025-09-26FUZHOU UNIV +2
0 Cites 0 Cited by

Patent Information

Application Number
CN202510720833.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-30
Publication Date
2025-09-26

AI Technical Summary

Technical Problem

The fermentation level of polymyxin B in the existing technology is unstable, which affects its production efficiency and output, and it is difficult to reach the international advanced level and the current Chinese Pharmacopoeia standards.

Method used

The active peptide BHL (amino acid sequence: Val-Ala-Arg-Val-Ala-Arg-Val-Ala-Arg) was used in seeds and fermentation medium, and the fermentation level of polymyxin B was improved by shaking culture and pH adjustment.

Benefits of technology

Effectively improve the fermentation unit of polymyxin B, ensure a short fermentation cycle, and make the potency of polymyxin B reach the international advanced level and the current Chinese Pharmacopoeia standard, thereby generating good social and economic benefits.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention relates to the technical field of microbial pharmacy, in particular to a method for improving the fermentation level of polymyxin B by using active peptide BHL. The method comprises the following steps: activating polymyxin B producing bacteria, picking and inoculating the polymyxin B producing bacteria into a seed culture medium containing active peptide BHL, and then placing the seed culture medium in a constant-temperature shake-flask incubator at 27-31 DEG C and 220 rpm for shake culture for 20-24 hours to obtain a seed solution; transferring the seed solution into a fermentation culture medium containing active peptide BHL, and then placing the fermentation culture medium in a constant-temperature shake-flask incubator at 27-31 DEG C and 220 rpm for shaking fermentation culture for 20-65 hours to obtain a fermentation solution; and adjusting the pH value of the fermentation liquor to 1.8-2.5 by using oxalic acid, and then detecting the titer of the polymyxin B.
Need to check novelty before this filing date? Find Prior Art