Spinigerin α抗菌肽中试化发酵条件的研究

在已获得Spinigerin α抗菌肽摇瓶发酵条件的基础上，对其在50 L发酵罐中的初始甘油质量浓度、补料方式、甲醇与山梨醇混合比例、诱导温度、诱导pH值和诱导时间进行优化，并对诱导阶段甲醇与山梨醇混合体积比、诱导温度和诱导pH值进行正交试验。结果表明：甘油初始质量浓度10 g/L、补料方式为变速补料、甲醇与山梨醇混合体积比1∶1、诱导时间96 h、诱导温度24 ℃、诱导pH 5.0。在此最佳发酵条件下，50 L发酵罐的Spinigerin α抗菌肽产量较摇瓶条件提高20%。

Optimization of Pilot-Scale Fermentation Conditions for the Production of Spinigerin α as an Antibacterial Peptide

In this study, various fermentation conditions for the production of the antibacterial peptide Spinigerin α in a 50-Lfermentor, including initial glycerol concentration, feeding methods, methanol/sorbitol ratio, induction temperature, pH andtime were optimized based on the previously established shake flask fermentation conditions. An orthogonal array designinvolving methanol/sorbitol ratio (V/V), induction temperature and pH was used. Results showed that the optimal pilot-scalefermentation conditions were 10 g/L initial glycerol concentration, feeding at variable speeds, 1:1 methanol/sorbitol ratio (V/V)and induction at 24 ℃ and pH 5.0 for 96 h. The yield of Spinigerin α in a 50 L fermentor under the optimized conditions wasincreased by 20% than under shake flask fermentation conditions.