| 头孢菌素C发酵过程中蛋氨酸加量对菌丝形态及效价的影响 |
| |
| 引用本文： | 任璐,杨彬,孙新华,安志强,张兵,李杰.头孢菌素C发酵过程中蛋氨酸加量对菌丝形态及效价的影响[J].河北化工,2010(1):56-57. |
| |
| 作者姓名： | 任璐 杨彬 孙新华 安志强 张兵 李杰 |
| |
| 作者单位： | 1. 河北科技大学,河北,石家庄,050018;石药集团河北中润制药有限公司,河北,石家庄050041
2. 石药集团河北中润制药有限公司,河北,石家庄050041 |
| |
| 摘 要： | 通过调整头孢菌素C发酵底物中蛋氨酸的浓度，对比不同时期的菌丝形态及效价，确定了蛋氨酸加量在8%时，头孢霉菌菌丝分化快速、均匀，并且在此浓度下发酵效价达到最高水平。
|
| 关 键 词： | 头孢菌素C 发酵 蛋氨酸 菌丝分化 效价 |
The Influence of Methionine Quantity to Hyphae Form and Fermentation Level in Cephalosporin C Fed-batch Fermentation |
| |
| REN Lu,YANG Bin,SUN Xin-hua,AN Zhi-qiang,ZHANG Bing,LI Jie.The Influence of Methionine Quantity to Hyphae Form and Fermentation Level in Cephalosporin C Fed-batch Fermentation[J].Hebei Chemical Engineering and Industry,2010(1):56-57. |
| |
| Authors: | REN Lu YANG Bin SUN Xin-hua AN Zhi-qiang ZHANG Bing LI Jie |
| |
| Affiliation: | 1. Hebei University of Science and Technology, Shijiazhuang 050018, China;2. Shijiazhuang Pharmaceutical Group, Zhongrun Pharma Co., Ltd, Shijiazhuang 050041, China) |
| |
| Abstract: | Through adjusting the substrate concentration of methionine in cephalosporin C fermentation, and contrasting different periods of hypha form and fermentation level. It can be learned that the quantity in 8% methionine of the substrate concentration effected fast and evenly morphological differentiation, and the fermentation level was the highest level. |
| |
| Keywords: | Cephalosporin C fermentation methionine morphological differentiation titer |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
