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PAGE \* MERGEFORMAT 11
Clavulanic acid fermentation process of variable temperature control
Author: Zhu school fitness Feng Tao WANG Yong, LI Liang Si-liang LIU Xin-shan Cao Bin
[Abstract] In this paper, 50L fermentor were carried out automatic clavulanic acid fermentation process optimization of temperature control experiment. Whole fermentation process, respectively, the temperature controlled at 24 ℃ , 26 ℃ , 28 ℃ under the fermentation, through the various stages of fermentation of the important parameters of the comparative analysis found that the temperature of the rod-like growth and metabolism of Streptomyces have a major impact, to reduce the number of Growing pre-fermentation temperature can significantly ease the problem of insufficient oxygen supply. And then through the fermentation process, variable temperature control to clavulanic acid production increased from 3950mg / L to 4500mg / L, yield 11.5%.
[Key Words] Clavulanic acid; fermentation; variable temperature control; dissolved oxygen
ABSTRACT The present work reported optimization of temperature control strategy in the process of clavulanic acid fermentation on 50L fermentor. Fermentations run under isothermal way in full processes at 24 ℃ , 26 ℃ and 28 ℃ respectively. The profound parameters involved in metabolism were compared and analyzed by different phases. It was found that the temperature greatly affected the growth and metabolism of Streptomyces clavuligerus; lower temperature evidently increased the dissolved oxygen level at the idiophase. Finally a new temperature control strategy was adopted and clavulanic acid production increased by 11.5 %.
KEY WORDS Clavulanic acid; Fermentation; Temperature control; DO
Clavulanic acid (clavulanic acid, CA) is a β lactamase inhibitors, in itself is very weak antibacterial activity. However, when CA and β lactam antibiotics produced β compound can enhance the post-lactam antibiotics in antibacterial activity and
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