Genetic engineering FR008 - kill the concept STZ decarboxylation derivative fermentation process optimization.docVIP

 PAGE \* MERGEFORMAT 18 Genetic engineering FR008 / kill the concept STZ decarboxylation derivative fermentation process optimization Author: Zhou Liang-Yu Chen Chao-Mao-phase real-SHEN Ya-Ling and Wei Deng a new Toshiba [Abstract] for combinatorial biosynthesis technology is genetic engineering FR  008 / kill the concept STZ decarboxylation derivatives CS103 as the research object, in the shake-flask level of the initial optimization of culture conditions to determine the inoculum size, inoculation time, the fermentation process pH , the initial conditions such as liquid volume. 3.7L fermentor on the level of optimized culture conditions to determine the optimal mixing speed and aeration rate, and the preliminary establishment of fed-batch fermentation process. The results showed that inoculation time of 30h, inoculum 10%, control, pH6.5 ~ 7.0, stirring speed 450r/min, ventilation volume 200L / h, the fermentation process to maintain the residual glucose concentration in fermentation broth of 5g / L or so, in the 3.7L fermenter genetic engineering FR  008 / kill the concept STZ decarboxylation derivative CS103 production reached 99.87μ g/ml. In this study, genetic engineering FR  008 / kill the concept STZ provide a basis for industrial production processes. [Keywords:] Streptomyces FR  008; genetic engineering FR  008 / kill read STZ; derivatives; fermentation process optimization ABSTRACT The novel derivatives of polyene macrolides antibiotic FR  008/candicidin with lower toxicity was conducted through combinatory biochemistry method. Firstly, several basic fermentation conditions were designed in shake flasks, such as inoculums age and size, broth volume and the pH of the fermentation process; secondly, the further optimization of the culture conditions was performed in a 3.7 L fermentor, and the optimization strategy allowed the antibiotic production increased to 99.87 μ g / ml. This work made a stable theoretics for the fermentation scale