Identification And Optimization Of The Strains BBG₁₂₁₃ And The Fermentation Process Of The Flavomycin

Flavomycin,as a new enhaner green feedstuff additive,can effectively increase the animal to absorb feed utilization rate,could promote animal growth.Because of no residual in animal body after eating,it is widely used in farming.And the application of flavomycin is prospect.This article mainly to observate and identificate one individual plant flavomycin strains of bacteria.The strains is Streptomyces sp..We optimize the biological titer detection method.The optimal conditions are:bacterial suspension 5 mL(bacteria suspension concentration is 7.3×108 cfu/mL)in 50 mL medium,AGAR content in the upper medium is 2.0%.We detect the contents of flavomycin with HPLC and biological titer with cups and saucers method.And we establish the standard curve of flavomycin biological titer detection.Flavomycin fermentation medium were optimized by the single factor.Discuss different factor effect on the fermentation production,such as carbon source,nitrogen source,(NH4)2SO4,K2HPO4 and temperature.On this basis,we optimize culture medium formula through the response surface design by Plackett-Burman experiment and Box-Behnken experiment.The optimized medium formula are corn starch 3.57%,yellow bean cake powder 2.86%,yeast powder 1.0%,peptone 0.3%,(NH4)2SO4 0.13%,K2HPO4 0.03%.Fermented liquid biological titer using the optimized medium is 6905.36 U/mL.And the production increased by 39.24%after optimized.After optimizating the culture medium,we expand training in 10 L fermentation tank.By testing and analysis the change of the fermentation parameters in the fermentation process,we found that the model of Logistic is higher anastomosis with the fermentation process in the condition without any interventions.The Logistic model can be used analysis and optimization flavomycin fermentation process,which we should adjust and control fermentation technology in fermentation to 45 h.We also explore the influence of other factors on the flavomycin fermentation.Under the condition of keeping pH 7.5,gradually improving the speed and ventilation to 550 rpm and 600 L/h,flowing gelatinized starch to keep sugar not less than 5%,the fermentation production is 5386 U/mL,increasing 59.30%.