Ferment Process Optimization On Penicillin G2416 Strain

By using microbio-physiological metabolization and bio-chemical theories ,there are experiment research upon fermentation process was carried on for penicillin new strain G2416 which was obtained from the parent strain 2001-7~# ,and by further optimization on fermentation process step by step, the advantage of high production as to the new strain has been fully realized.By comparison between the characters of parent strain colony, shake flask potency and metabolizing status, features of strain G2416 has been made clear. By extending the incubation period of the spore to nine days, adjusting the ratio of corn steep liquor in the millet substrate and optimizing solid substrate proportioning formula by the orthogonal experiment method, 22.3% shake flask potency has been increased from 19145u/ml to 23414u/ml.As to 22m~3 fermentor, making the increasing rate of the mycelial under control and improving the quality of the mycelial as the main points, we initiate the optimizing experiment. Decrease the amount of inoculated spores, and control the ratio between the amount of inoculated spores and the sterilized volume at 10b/ m~3. Control the pressure on fermentor at 0.06MPa in the first 40 hours, and 0.1MPa in the next 40 hours. By studying the relations between the time of pH reaching the lowest point and fermentation productivity,Control the time of pH reaching the lowest point within 65~68hour, and based on the research on the fundamental metabolizing regular pattern of the seed fermentor, the appropriate situation regarding sub-incubation has been finally confirmed .As to 100m~3 fermentor, we make the following improvements while we keep the proportioning of medium and the incubation temperature at a relatively fixed situation. The aim is controling the prophase amount of mycelial in fermentor ,and keeping the quantity and status of mycelial during the full period of fermetation. Increase the supplament of glucose in order to satisfy the need of new strain , the supplement rate of glucose during the full period of fermetation was increased 20%. The first 20 hours in fermentor, the supplement rate of glucose was reduced by 40%, which efficiently made the quantity and status of mycelial under control and secondary metabolizing was successfully initiated. 6% start productivity has been improved. Reduce the inoculum concentration to 18.6% by reducing the subcultivation volume and increasing sterilized volume, reducing range is about 12%. The appropriate fermentor pressure and aeration capacity has been confirmed by full consideration upon air pressure, aeration capacity, pressure on fermentor and agitation. The fermentor pressure is 0.08 MPa , the current average aeration rate has been reduced to be under 1.0 from more than 1.6. Reduce power consumption while keeping the strain growth normally. Make logical supplementing process by observing the status of mycelial during the fermenting period and according to the supersession features of strain G2416.The industrial experiment results showed that this optimized fermentation process has improved the fermentation productivity. The fermentation unit has been achieved 70200u/ml and ferment index was 5.5516 for single fermentor on Penicillin G2416 bacterium.