The application discloses a method for reducing
lincomycin B component in a
lincomycin fermentation process, which comprises adding
soybean protein hydrolysate A in the
lincomycin fermentation process, so that the
lincomycin B component can be effectively reduced, and the A component
titer can be improved. The
soybean protein hydrolysate A is a complex
amino acid mixture obtained by enzymolysis of soybean raw materials, and the components include
peptide segment A,
free amino acid solution A, water or others, wherein the
mass percentage of the
peptide segment A is 30-35%, the
mass percentage of the
free amino acid solution A is 55-65%, and the water and the others account for 5-15%. After optimization, the production level of the B component in a 50 L fermenter is at least 166 mu g / mL, which is reduced by more than 75% compared with the yield of the B component in the original
fermentation culture method, the product quality and the production efficiency are improved, and the method is suitable for industrialized scale production.