CN105506040B - A kind of method of producing enramycin by fermentation - Google Patents
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Abstract
The present invention relates to a kind of methods of producing enramycin by fermentation, in fermentation process by constant temperature incubation in the fermentation medium, inorganic salt solution is added batch-wise in different phase, promotes the synthesis of enramycin and can improve the dissolved oxygen of fermentation liquid, improves the fermentation level of enramycin.The invention is simple and feasible, and after being fermented during fermented and cultured by the technique, enramycin fermentation level can be improved 25%.
Description
Technical field
The present invention relates to fermentation technical field, specially a kind of method of producing enramycin by fermentation.
Background technique
Enramycin (enramycin) also known as enramycin or and enramycin, be to be produced by cabicidin streptomycete fermentation
Raw polypeptide poultry uses antibiotic.Enramycin is by including 13 different types of 17 amino acid moleculars and fatty acid molecule
Composed organic base.Main component has enramycin A and B, is its hydrochloride form application.Enramycin has in feed
Very high stability, is not degraded in enteron aisle, effect to gram-positive bacteria and strong, and long-time service will not generate drug resistance
Property, and it can change the community distribution of bacterium in enteron aisle, the nutrient absorption of advantageous feed ingredient can promote the weight of animals to increase
With the utilization rate for improving feed.Enramycin was researched and developed in 1996 by Japanese military field pharmaceutical industries strain formula, thereafter in many countries
It is registered and is widely used.2005, domestic production enterprise and offshore company started co-production enramycin premix.With
Other are walked with antibiotic and are eliminated, and the use of enramycin will certainly be more and more extensive, but the industrial production of enramycin is always
Face the low problem of capacity and output.
Summary of the invention
The purpose of the present invention is to provide a kind of methods of producing enramycin by fermentation, exist in the prior art for overcoming
Defect.
To achieve the above object, the present invention provides a kind of method of producing enramycin by fermentation, by fermentation medium
In the fermentation process of middle constant temperature incubation, inorganic salt solution is added batch-wise in different phase, is promoted the synthesis of enramycin and can be improved
The dissolved oxygen of fermentation liquid improves the fermentation level of enramycin.
Preferably, the fermentation temperature is 28 DEG C, and revolving speed is 250~350r/min.
Preferably, the inorganic salts are magnesium sulfate and/or ammonium chloride.
Preferably, the additive amount of the inorganic salt solution is the 1.5%-5% of fermentating liquid volume.
Preferably, the inorganic salt solution is the mixed liquor of containing magnesium sulfate and ammonium chloride；Wherein magnesium sulfate concentration is
0.05-0.1g/L, ammonium chloride concentration 0.1-0.3g/L.
Preferably, the time phase of the inorganic salt solution is added as fermentation 52 hours, 64 hours, 72 hours.
Preferably, in fermentation process, when fermenting 52 hours, the concentration for adding magnesium sulfate is 0.05-0.1g/L, ammonium chloride
Concentration be 0.1-0.3g/L mixed liquor and mixed liquor volume be fermentating liquid volume 1.5%-5%；It is fermenting 64 hours,
The concentration for adding magnesium sulfate is 0.05-0.1g/L, and the concentration of ammonium chloride is the mixed liquor of 0.1-0.3g/L and the volume of mixed liquor
For the 1.5%-5% of fermentating liquid volume；When fermenting 72 hours, the concentration for adding magnesium sulfate is 0.05-0.1g/L, ammonium chloride
The volume of mixed liquor and mixed liquor that concentration is 0.1-0.3g/L is the 1.5%-5% of fermentating liquid volume；So as to preferably
Conducive to dissolved oxygen in the synthesis of enramycin and control fermentation liquid, fermentation production strength is improved, the life of enramycin is improved and accelerate
It produces.
It is further preferred that, when fermenting 52 hours, the concentration for adding magnesium sulfate is 0.08-0.1g/L in fermentation process,
The volume of mixed liquor and mixed liquor that the concentration of ammonium chloride is 0.2-0.3g/L is the 2%-5% of fermentating liquid volume；In fermentation 64
When hour, the concentration for adding magnesium sulfate is 0.08-0.1g/L, and the concentration of ammonium chloride is the mixed liquor and mixed liquor of 0.2-0.3g/L
Volume be fermentating liquid volume 2%-5%；When fermenting 72 hours, the concentration for adding magnesium sulfate is 0.08-0.1g/L, chlorination
The volume of mixed liquor and mixed liquor that the concentration of ammonium is 0.2-0.3g/L is the 2%-5% of fermentating liquid volume.
It is highly preferred that, when fermenting 52 hours, the concentration for adding magnesium sulfate is 0.1g/L, ammonium chloride in fermentation process
The volume of mixed liquor and mixed liquor that concentration is 0.3g/L is the 3% of fermentating liquid volume；When fermenting 64 hours, magnesium sulfate is added
Concentration be 0.05g/L, the volume of mixed liquor and mixed liquor that the concentration of ammonium chloride is 0.3g/L is the 3% of fermentating liquid volume；
When fermenting 72 hours, the concentration for adding magnesium sulfate is 0.05g/L, and the concentration of ammonium chloride is the mixed liquor and mixed liquor of 0.3g/L
Volume be fermentating liquid volume 3%.
The bacterial strain of enramycin of the present invention for fermenting and producing is cabicidin streptomycete (Streptomyces
Fungicidious) FYFJ03, deposit number are CGMCC No.4113, are disclosed in Chinese patent CN101974469A.
In the method for producing enramycin by fermentation of the present invention, bacterial strain expands cultivation stage first by strain inoculated in solid
In 25-30 DEG C of constant temperature incubation culture on slant medium；Bacterium is washed down with sterile water again, spore suspension inoculation fermentation culture is made
In base.Wherein, the solid medium includes following component: maltose 10g/L, dried yeast powder 1g/L, tuna cream 1g/L, pancreas
Peptone 1g/L, appropriate agar.
During fermented and cultured of the invention, the fermentation medium of the producing enramycin by fermentation includes following components:
Corn flour 80-120g/L, corn pulp 8-12g/L, ammonium sulfate 2.5-3.5g/L, zinc sulfate 0.05-0.15g/L, calcium carbonate 18-
22g/L。
Preferably, the fermentation medium of the producing enramycin by fermentation includes following components: corn flour 100g/L, corn
Starch 10g/L, ammonium sulfate 3g/L, zinc sulfate 0.1g/L, calcium carbonate 20g/L.
The study found that addition inorganic salts can promote the synthesis of enramycin during the fermentation, fermentation level is improved；Separately
Outside, the bacterial strain for producing enramycin is very high to the demand of oxygen, will cause fermentation process dissolved oxygen insufficient supply when cell concentration is excessively high,
Yield is influenced, bacteria concentration is too low, and enramycin output is low, and fermentation period is long, and thallus aging and easy microbiological contamination influence to produce.So
Be added batch-wise during the fermentation one or more of inorganic salts mixed liquor be conducive to enramycin synthesis be conducive to again improve hair
The dissolved oxygen amount of zymotic fluid improves fermentation level.
The synthesis that the method for producing enramycin by fermentation provided by the invention is conducive to enramycin in fermentation process solves again
The problem for the dissolved oxygen amount deficiency during strain fermentation of having determined, operation is simple, is sent out during fermented and cultured by the technique
After ferment, the fermentation level of the method enramycin of more non-feed supplement inorganic salts can be improved about 25%, effectively increase fermentation water
It is flat.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Unless otherwise specified, technological means used in embodiment is conventional means known to the technical staff of field.Add
Each raw material entered is commercially available unless otherwise indicated.
Embodiment 1
1) the expansion culture of bacterial strain:
The bacterium solution that freezes of bacterial strain FYFJ03 is taken to be diluted to 106A spore/ml spore liquid, is coated on Solid media for plates,
28 DEG C are cultivated 7 days, and selection bacterium shape rule, well-grown single strain are inoculated in solid slope culture medium, and 28 DEG C are cultivated 8 days.
Wherein, the solid medium includes following component: maltose 10g/L, dried yeast powder 1g/L, tuna cream 1g/
L, tryptone 1g/L, agar 18g/L.
2) fermented and cultured:
The strain that step 1) is cultivated aseptically is inoculated into the 50L ferment tank culture medium first to sterilize, 28
DEG C culture, fermentation period 8 days.It ferments 52 hours and starts batch to add the concentration of magnesium sulfate to be 0.05g/L, the concentration of ammonium chloride is
The volume of the mixed liquor of 0.1g/L and mixed liquor is the 1.5% of fermentating liquid volume；It ferments 64 hours and starts batch addition magnesium sulfate
Concentration be 0.05g/L, the volume of mixed liquor and mixed liquor that the concentration of ammonium chloride is 0.1g/L is fermentating liquid volume
1.5%；It ferments 72 hours and starts batch to add the concentration of magnesium sulfate to be 0.05g/L, the concentration of ammonium chloride is the mixing of 0.1g/L
The volume of liquid and mixed liquor is the 1.5% of fermentating liquid volume.The horizontal 6100U/ml of average fermentation after fermentation 8 days
Wherein, the fermentation medium includes following component: corn flour 100g/L, corn pulp 10g/L, ammonium sulfate 3g/L,
Zinc sulfate 0.1g/L, calcium carbonate 20g/L.
Embodiment 2
The bacterium solution that freezes of bacteria strain FYFJ03 is taken to be diluted to 106A spore/ml spore liquid, is coated on flat-plate solid culture
Base, 28 DEG C are cultivated 7 days, choose bacterium shape rule, well-grown single strain is inoculated in solid slope culture medium, 28 DEG C of cultures 7
It.
Wherein, the solid medium includes following component: corn flour 20g/L, peptone 1g/L, zinc sulfate 0.1g/L,
Manganese chloride 0.02g/L, agar 15g/L.
2) fermented and cultured:
The strain that step 1) is cultivated aseptically is inoculated into the 50L ferment tank culture medium first to sterilize, 28
DEG C culture, fermentation period 8 days.It ferments 52 hours and starts batch to add the concentration of magnesium sulfate to be 0.08g/L, the concentration of ammonium chloride is
The volume of the mixed liquor of 0.2g/L and mixed liquor is the 2% of fermentating liquid volume；It ferments 64 hours and starts batch addition magnesium sulfate
Concentration is 0.08g/L, and the volume of mixed liquor and mixed liquor that the concentration of ammonium chloride is 0.2g/L is the 2% of fermentating liquid volume；Hair
The concentration for starting batch addition magnesium sulfate for ferment 72 hours is 0.08g/L, and the concentration of ammonium chloride is mixed liquor and the mixing of 0.2g/L
The volume of liquid is the 2% of fermentating liquid volume.The horizontal 6640U/ml of average fermentation after fermentation 8 days
Wherein, the fermentation medium includes following component: corn flour 100g/L, corn pulp 10g/L, ammonium sulfate 3g/L,
Zinc sulfate 0.1g/L, calcium carbonate 20g/L.
Embodiment 3
The bacterium solution that freezes of bacterial strain FYFJ03 is taken to be diluted to 105A spore/ml spore liquid, is coated on Solid media for plates,
28 DEG C are cultivated 7 days, and selection bacterium shape rule, well-grown single strain are inoculated in solid slope culture medium, and 28 DEG C are cultivated 7 days.
Wherein, the solid medium includes following component: corn flour 20g/L, peptone 1g/L, zinc sulfate 0.1g/L,
Manganese chloride 0.02g/L, agar 15g/L.
2) fermented and cultured:
The strain that step 1) is cultivated aseptically is inoculated into the 50L ferment tank culture medium first to sterilize, 28
DEG C culture, fermentation period 8 days.It ferments 52 hours and starts batch to add the concentration of magnesium sulfate to be 0.1g/L, the concentration of ammonium chloride is
The volume of the mixed liquor of 0.3g/L and mixed liquor is the 3% of fermentating liquid volume；It ferments 64 hours and starts batch addition magnesium sulfate
Concentration is 0.05g/L, and the volume of mixed liquor and mixed liquor that the concentration of ammonium chloride is 0.3g/L is fermentating liquid volume 3%；Fermentation
The concentration for starting batch addition magnesium sulfate for 72 hours is 0.05g/L, and the concentration of ammonium chloride is the mixed liquor and mixed liquor of 0.3g/L
Volume be fermentating liquid volume 3%.The horizontal 7190U/ml of average fermentation after fermentation 8 days
Wherein, the fermentation medium includes following component: corn flour 100g/L, corn pulp 10g/L, ammonium sulfate 3g/L,
Zinc sulfate 0.1g/L, calcium carbonate 20g/L.
Comparative example
1) inclined-plane culture:
The bacterium solution that freezes of bacterial strain FYFJ03 is taken to be diluted to 105A spore/ml spore liquid, is coated on Solid media for plates,
28 DEG C are cultivated 7 days, and selection bacterium shape rule, well-grown single strain are inoculated in solid slope culture medium, and 28 DEG C are cultivated 7 days.
Wherein, the solid medium includes following component: corn flour 20g/L, peptone 1g/L, zinc sulfate 0.1g/L,
Manganese chloride 0.02g/L, agar 15g/L.
2) fermented and cultured:
It will be inoculated on the fermentation medium of 50L tank under the strain aseptic condition of step 1) culture, 28 DEG C, 300r/min,
During fermented and cultured, the mixed liquor of magnesium sulfate and ammonium chloride is not added, and fermentation number of days is 8 days, and average fermentation is horizontal
5750U/ml。
Wherein, the fermentation medium includes following component: corn flour 100g/L, corn pulp 10g/L, ammonium sulfate 3g/L,
Zinc sulfate 0.1g/L, calcium carbonate 20g/L.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of method of producing enramycin by fermentation, which is characterized in that pass through the fermentation of constant temperature incubation in the fermentation medium
In the process, inorganic salt solution is added batch-wise in different phase；In fermentation process, when fermenting 52 hours, the concentration of magnesium sulfate is added
Volume for 0.05-0.1g/L, mixed liquor and the mixed liquor that the concentration of ammonium chloride is 0.1-0.3g/L is fermentating liquid volume
1.5%-3%；When fermenting 64 hours, the concentration for adding magnesium sulfate is 0.05-0.1g/L, and the concentration of ammonium chloride is 0.1-
The mixed liquor of 0.3g/L and the volume of the mixed liquor are the 1.5%-3% of fermentating liquid volume；When fermenting 72 hours, sulfuric acid is added
The concentration of magnesium is 0.05-0.1g/L, and the volume of mixed liquor and the mixed liquor that the concentration of ammonium chloride is 0.1-0.3g/L is fermentation
The 1.5%-3% of liquid product；
Bacterial strain for producing enramycin by fermentation is cabicidin streptomycete (Streptomycesfungicidious)
FYFJ03, deposit number are CGMCC No.4113.
2. the method according to claim 1, wherein, when fermenting 52 hours, adding magnesium sulfate in fermentation process
Concentration be 0.08-0.1g/L, the volume of mixed liquor and the mixed liquor that the concentration of ammonium chloride is 0.2-0.3g/L is fermentation liquid
The 2%-3% of volume；When fermenting 64 hours, the concentration for adding magnesium sulfate is 0.08-0.1g/L, and the concentration of ammonium chloride is 0.2-
The mixed liquor of 0.3g/L and the volume of the mixed liquor are the 2%-3% of fermentating liquid volume；When fermenting 72 hours, magnesium sulfate is added
Concentration be 0.08-0.1g/L, the volume of mixed liquor and the mixed liquor that the concentration of ammonium chloride is 0.2-0.3g/L is fermentation liquid
The 2%-3% of volume.
3. the method according to claim 1, wherein, when fermenting 52 hours, adding magnesium sulfate in fermentation process
Concentration be 0.1g/L, the volume of mixed liquor and the mixed liquor that the concentration of ammonium chloride is 0.3g/L is the 3% of fermentating liquid volume；
When fermenting 64 hours, the concentration for adding magnesium sulfate is 0.05g/L, and the concentration of ammonium chloride is mixed liquor and the mixing of 0.3g/L
The volume of liquid is the 3% of fermentating liquid volume；Ferment 72 hours when, add magnesium sulfate concentration be 0.05g/L, ammonium chloride it is dense
Degree is the mixed liquor of 0.3g/L and the volume of the mixed liquor is the 3% of fermentating liquid volume.
4. method according to claim 1-3, which is characterized in that fermentation temperature be 28 DEG C, revolving speed be 250~
350r/min。
5. method according to claim 1-3, which is characterized in that bacterial strain expands cultivation stage first by strain inoculated
In in solid slope culture medium in 25-30 DEG C of constant temperature incubation culture；Bacterium is washed down with sterile water again, spore suspension inoculation hair is made
In ferment culture medium；Wherein, the solid medium includes following component: maltose 10g/L, dried yeast powder 1g/L, tuna cream
1g/L, tryptone 1g/L, appropriate agar；
During fermented and cultured, the fermentation medium of the producing enramycin by fermentation includes following components: corn flour 80-
120g/L, corn pulp 8-12g/L, ammonium sulfate 2.5-3.5g/L, zinc sulfate 0.05-0.15g/L, calcium carbonate 18-22g/L.
6. according to the method described in claim 5, it is characterized in that, the fermentation medium of the producing enramycin by fermentation includes
Following components: corn flour 100g/L, corn pulp 10g/L, ammonium sulfate 3g/L, zinc sulfate 0.1g/L, calcium carbonate 20g/L.
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| CN104419740A (en) * | 2013-09-03 | 2015-03-18 | 河南天方药业股份有限公司 | Method for fermenting enramycin |
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| CN102174624B (en) * | 2010-12-31 | 2013-12-18 | 安徽丰原发酵技术工程研究有限公司 | Method for producing enramycin by fermentation |
| CN102787153A (en) * | 2012-09-07 | 2012-11-21 | 山东胜利生物工程有限公司 | Method for producing enramycin by microbial fermentation supplement feed |
| CN102943101B (en) * | 2012-11-19 | 2014-03-19 | 安徽丰原发酵技术工程研究有限公司 | Method for producing enramycin by fermenting |
| CN104419740A (en) * | 2013-09-03 | 2015-03-18 | 河南天方药业股份有限公司 | Method for fermenting enramycin |
| CN104195203A (en) * | 2014-08-29 | 2014-12-10 | 宁夏泰瑞制药股份有限公司 | Culture medium for fermentation production of enramycin by using streptomyces fungicidicus and supplement method |
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