Selection Of High-Producing Strain And Medium Optimization Of Lincomycin

In this study,Streptomyces linloinensis was used as the starting strain,and UV and EMS were used for the mutagenesis.The final product lincomycin was used as the selective pressure The results showed that the fermentation level of Lecanomycin resistant mutant strain L13-6-3 reached 4108±87u/mL,which was 13.5%higher than that of the original strain.Due to mutations in the mutant bacteria,the original culture medium formulation may no longer be suitable for the growth and fermentation of mutant bacteria.For the main factors affecting the level of lincomycin,glucose,soybean meal,corn steep liquor and ammonium sulfate,L₉?3⁴?,The composition was glucose 10g/L,soybean meal 2.5g/L,?NH₄?₂SO₄ 0.6g/L,corn steep liquor 0.2g/L.The fermentation medium was 4321±83u/mL,and the fermentation level was 8.3%higher than that of the optimized medium.The mutant strain L13-6-3 and the strain L10-18 were screened by fermentation on a 50L tank to verify the production capacity of the mutant strain.The control of lincomycin fermentation process.?NH₄?₂SO₄ provides the basic nutrients for the production of lincomycin,and the feedstock can provide other essentials for fermentation.The addition of glucose,soybean meal,?NH₄?₂SO₄ provides the basic nutrient for lincomycin fermentation.Of nutrients.The final yield was 16.1%higher than that of the original strain.By measuring the indexes in the fermentation process,it was found that the mutant strains had more growth and metabolism than the starting strains.The above results laid the foundation for the industrial production of lincomycin.