泰乐菌素组份转化机制的研究

泰乐菌素发酵过程中，ＰＨ值的控制及豆油的补加量对组份的转化存在显著影响。研究结果表明，在转化阶段当ＰＨ值控制在适当范围内，对不菌素效价影响不大，但可大大提高泰乐菌素Ａ的含量；同时在发酵中期及转化前这一阶段补加适量豆油，不仅可使效价逐步提高，还中明显促进大菌Ｃ向泰乐菌素Ａ的转化。

Studies on the Conversion Mechanism of Tylosin Components

During the fermentation of Tylosin, the controlling on the pH and the supplying of bean oil have significant effects on the conversion of Tylosin components. In the paper, there is no significant effect on the titer of Tylosin but a striking effect on the percentage of Tylosin A if the pH is controlled in a suitable range during the conversion stage. The titer of Tylosin and the conversion of Macrocin C into Tylosin A are steadily improved by feeding the optimal amount of bean oil during the medium stage of fermentation and before the conversion stage of Tylosin.