Erythromycin fermentation of soybean oil in the effect and mechanism of.docVIP

 PAGE \* MERGEFORMAT 24 Erythromycin fermentation of soybean oil in the effect and mechanism of Author: SHEN Zhao-Bing Chen Hao Chen Chang-hua Abstract Saccharopolyspora strains D in the 15L fermentor of the basal medium and the fermentation process of additional soybean oil, soybean oil when the basal medium in the amount of doubling, the titer increased 43.1%; the fermentation process of additional soybean oil cans of red mold Su-potency, manufacturing strength and Yp / s than non-supplement soybean oil were increased by 69.7%, 69.6% and 63.8%. Measured by experiment found that after the fermentation process of additional soybean oil, isocitrate dehydrogenase, methyl-malonyl-CoA isomerase, as well as α  than live ketoglutarate volume without additional soybean oil is higher than the value when the , while the amount of succinate than when the soybean oil without additional value. Speculated that soybean oil after Saccharopolyspora bacteria entered the erythromycin metabolism in the synthesis of a possible way: through the metabolism of soybean oil entered the TCA cycle, and strengthen the TCA cycle flux, producing a large number of α  ketoglutaric acid, and then generate the amber acyl CoA, succinyl-CoA isomerase in the methyl-malonyl-CoA is generated under the effect of methyl-malonyl-CoA as the synthesis of erythromycin precursors. Keywords: soybean oil; Saccharopolyspora bacteria; erythromycin fermentation; α  Ketoglutarate; methyl-malonyl-CoA; succinic Study on effect of soybean oil on fermentation of erythromycin and its mechanism ABSTRACT The final production of erythromycin by Saccharopolyspora erythraea was increased by 43.1% in 15L bioreactor with double quantily of soybean oil into culture medium. The final production, production capacity and Yp / s of erythromycin were improved 69.7%, 69.6% and 63.8%, respectively, in 15L bioreactor with added soybean oil during fermentation. Specific activity of NADP  isocitrate