提高链霉菌FIM-B0711发酵液中的抗肿瘤成分bafilomycin A1含量,通过对FIM-B0711的形态学、培养特征、生理生化分析及16S rDNA分析鉴定菌株。经鉴定FIM-B0711为灰褐色链霉菌(Streptomyces griseobrunneus)。并确定了最优的发酵培养基(g/L):可溶性淀粉40、蛋白胨30、酵母粉20、玉米浆15、CaCo3 2;最优摇瓶发酵条件:接种量5.0%,发酵周期96 h,500 mL摇瓶装量100 mL,培养温度28 ℃,摇床转速220 r/min,培养基初始pH值为7.0。 优化后发酵工艺bafilomycin A1的发酵产量较初始工艺提高了约344%。
This study aimed to increase the level of an anti-tumor component bafilomycin A1 in Streptomyces FIM-B0711 fermentation broth. The strain FIM-B0711 was identified according to its morphology, cultural characteristics, physiochemical properties, and 16S rDNA sequence homologous analysis. The results showed that the strain FIM-B0711 was Streptomyces griseobrunneus. The optimal fermentation medium to produce bafilomycin A1 constituted 40 g/L soluble starch, 30 g/L peptone, 20 g/L yeast powder, 15 g/L corn steep liquor, and 2 g/L CaCO3. The optimal fermentation condition was as follows: 5.0% inoculum size in 100 mL medium, fermented for 96 h at 30 ℃ and at 220 r/min, with an initial pH of 7.0. The amount of bafilomycin A1 produced under optimized fermentation condition improved approximately 3.44 times than that of the original.
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