淀粉对硫酸黏菌素发酵水平的影响

目的]探究淀粉对硫酸黏菌素发酵水平的影响。方法]在发酵培养基中添加淀粉,并对淀粉进行双酶法水解,研究水解时间对发酵水平的影响。结果]添加淀粉的发酵水平比原配方高;水解时间不同,发酵水平也不同,水解20 min(21 178μg/m L)水解40 min(20 651μg/m L)水解60 min(20 230μg/m L)水解0 min(20 146μg/m L)原配方(19 750μg/m L)。结论]淀粉可以提高硫酸黏菌素的发酵水平,其中水解时间20 min的发酵水平最高。

Effects of Starch on the Fermentation Level of Colistin Sulfate

Objective] To research the effect of starch on colistin sulfate fermentation level.Method] Starch was added into the fermentation medium,and the starch was hydrolyzed by two enzymes.The effect of hydrolysis time on the fermentation level was studied.Result] The fermentation level of added starch was higher than that of the original formula;Different hydrolysis time,different levels of fermentation:hydrolysis 20 min (21 178 μg/mL) ＞ hydrolysis 40 min (20 651 μ/mL) ＞ hydrolysis 60 min(20 230 μg/mL) ＞ hydrolysis 0 min(20 146 μg/mL) ＞ original formula (19 750 μg/mL).Conclusion]Starch can improve the fermentation level of colysin sulfate,of which the hydrolysis time 20 min is the highest.