The Influence Of Organic Nitrogen And Fermentation Control On Lincomycin Biosynthesis

This research is about rejuvenescence of the strain,organic nitrogen and fermentation control on lincomycin biosynthesis.Through selecting on plate containing 0.04%glutamine,we got the strain S-13.Its titer achieved 5511 u/mL and stabilized at 4900 u/mL by passage.Using different soybean flours,corn steep liquor,ointment and powder,we found that more amino acids in soybean flour were in favour of lincomycin biosynthesis and increased by 23.4%.Compared with corn steep powder,corn steep liquor promoted the yield by 28.4%.By adding 60 mg/L malonic acid at 96 h,10 mg/L Eucl3 at 144 h and 20 mg/L CsCl at 72 h,the production of lincomycin was increased by 11.6%,9.6%and 5.6%respectively.According to the biosynthesis of EGT and MSH,we studied the addition of 60 mg/L His,40 mg/L Cys and 120mg/L Met at 0 h,the production of lincomycin was increased by 6.3%,10.9%and 14.8%respectively.Combining the 60 mg/L His.20 mg/LCys and 120 mg/LMet in fermentation,the yield increased by 16.4%.In 15 L bioreactor,adding combined amino acid and Met,we found the draw-off titer was 8928 u/mL and 7817 u/mL.Combined with Met additon and contrast(6051 u/mL),we found the yield was increased by 16.4%and 47.5%and the expression of lmbG、mshA and egtD were also increased,especially at 144 h.