庆丰霉素的“土坑发酵”生产

庆丰霉素“土坑发酵”生产法是用固体种子代替二级液体种子,用土坑发酵代替温室瓶罐发酵或曲盘发酵,从而能有效地扩大生产规模,节约设备、投资、燃料和劳力。产品抗菌素效价7000单位左右。此法也适用于春雷霉素、灰黄霉紊等的士法生产。     

春雷霉素的研究现状及展望

春雷霉素(Kasugamycin)为氨基糖苷类抗生素,由春日链霉菌和小金色链霉菌产生,由于其具有显著的抗植物病原真菌活性,故自创制成功便在农业上广泛使用。本文从化学结构、理化性质、作用机制及其生物合成途径等方面综述了近年来春雷霉素研究所取得的进展,期望为今后深入解析春雷霉素生物合成机制奠定坚实的理论基础。     

春雷霉素低产和高产菌株的比较基因组分析

氨基糖苷类抗生素春雷霉素由春雷链霉菌和小金色链霉菌产生,广泛应用于农业病害的防治。本研究利用二代和三代测序技术相结合的策略对低产的春雷链霉菌BCRC12349(Streptomyces kasugaensis BCRC12349,LY)和高产的小金色链霉菌XM301(S.microaureus XM301,HY)进行了全基因组测序,发现高产菌株染色体比低产菌株小了将近200 kb。比较基因组分析发现,与低产菌株相比,高产菌株中存在41个插入缺失(In Del)和164个单碱基突变位点(SNV)。基于RNA-seq的比较转录组分析发现,高产菌株中的一些初级代谢关键基因、春雷霉素前体合成相关基因、春雷霉素生物合成基因簇内部基因的转录发生了上调。同时发现基因组中调控基因有44个显著上调、16个显著下调,转运蛋白基因有32个显著上调、11个显著下调。高产菌株和低产菌株基因组和转录组的比较分析为春雷霉素产生菌的进一步高产改造提供了理论基础。     

氮离子注入诱变选育恩拉霉素高产菌株

利用氮离子注入对链霉菌的诱变效应,筛选高产恩拉霉素的变异菌株。利用不同剂量的氮离子对杀真菌放线菌S.fungicidicus NL629-3菌株进行诱变处理,研究低能氮离子注入对其存活率及产恩拉霉素能力的影响。低能氮离子注入剂量在60×1013ions/cm2时对链霉菌的诱变效应显著,试验得到了5株恩拉霉素产量较高的突变菌株,其中N3-643菌株经连续传代4次,遗传稳定性较好,其摇瓶发酵水平较对照提高了41%,放大发酵生产后平均发酵水平提高25.8%。离子注入诱变是获得高产恩拉霉素突变菌株的有效方法。     

利用异源正调控基因acyB2构建埃莎霉素Ⅰ高产菌株

必特螺旋霉素(bitespiramycin,BT)是以异戊酰螺旋霉素(简称为埃莎霉素)Ⅰ、Ⅱ和Ⅲ为主要成分的多组分抗生素。通过阻断3-O-酰基转移酶基因(sspA),获得了只产埃莎霉素Ⅰ的WSJ-2菌株,但其发酵产物中含有大量螺旋霉素,而埃莎霉素Ⅰ含量较低。为提高4″-异戊酰基转移酶基因(ist)在WSJ-2中的表达水平,从而提高埃莎霉素Ⅰ的产量,首先构建了含有ist基因和其正调控基因acyB2连锁片段的重组质粒pSET152-ia,然后将其导入到埃莎霉素Ⅰ产生菌WSJ-2中,通过具有阿普拉霉素(apramycin)抗性标记的链霉菌整合型载体pSET152整合到WSJ-2的染色体上,获得新的埃莎霉素Ⅰ产生菌WSJ-IA。在不同发酵时间定量检测ist的表达水平,WSJ-IA中ist的表达量要明显高于WSJ-2。WSJ-IA高产菌株的发酵单位从(280±20)μg/ml提高至(1160±108)μg/ml,较原始菌株WSJ-2提高了314%,而且在WSJ-IA发酵产物中埃莎霉素Ⅰ与螺旋霉素Ⅰ含量的比值是WSJ-2的2.4倍左右,说明在引入acyB2基因的同时提高了菌株的发酵单位和埃莎霉素Ⅰ的产量。     

埃博霉素B小试发酵罐发酵条件研究

研究了纤维堆囊菌(Sorangium cellulosum)So F5-76在5 L发酵罐水平上发酵生产埃博霉素B的基本工艺参数,具体考察了接种量、搅拌转速、通气量、添加消泡剂及补糖等5个工艺参数对埃博霉素B发酵产量的影响。最后确定发酵罐基本发酵条件为接种量9%,搅拌转速180 r/min,空气流量3.5 L/min,消泡剂种类选择Antifoam B聚醚类消泡剂,补糖控制在发酵液糖浓度为0.2 g/L,在此条件下埃博霉素B的产量可达25.6 mg/L。     

红谷霉素生料发酵工艺的研究

红谷霉素是链霉菌702发酵所产的一种生物活性物质,具有较强抗细菌活性。在摇瓶条件下,对链霉菌702生料发酵生产红谷霉素进行研究。采用单因素实验探索生料发酵工艺,筛选出摇瓶生料发酵条件为7.5%的种子接种量和添加抗菌剂1.5ml。在此条件下进行生料发酵,使红谷霉素摇瓶发酵产量达到1.46g/L,比常规灭菌发酵产量提高25.7%,实验结果表明红谷霉素生料发酵是一种潜在可行的发酵方法,不但可以很好的节约发酵成本,还可以提高发酵产量。     

草果叶斑病防治初步研究

从发病的草果叶片上分离得到草果叶斑病病原菌,进行药剂筛选试验,把不同处理的哈茨木霉(Tri-choderma harzimum)菌株和病原菌对峙培养,结果表明:春雷霉素400倍药液下病菌菌丝无法生长,金歌1 500倍、多菌灵800倍、易保1000倍、春雷霉素500倍药液对病原菌菌丝生长抑制率在61%以上;不同处理的哈茨木霉菌株对草果叶斑病病原菌均有抑制效果,且药物诱变和紫外线诱变的突变菌株比野生型菌株抑菌效果显著。     

应用响应面法优化发酵培养基提高达托霉素产量

【背景】达托霉素来自玫瑰孢链霉菌NRRL 11379的发酵产物,是重要的临床用抗生素。其原始产生菌发酵周期长,影响达托霉素的生产效率。本实验室前期在天蓝色链霉菌中重构了达托霉素的生物合成途径,有效地缩短了发酵周期,但重组菌株K10中达托霉素发酵产量很低,制约了后续的研究和开发。【目的】利用响应面法优化产达托霉素的重组菌天蓝色链霉菌K10的发酵培养基组分,获得达托霉素高产的发酵培养基配方。【方法】采用单因素实验、Plackett-Burman试验、最陡爬坡试验和响应面法设计优化达托霉素发酵培养基,使用Design Expert 8.0对实验数据进行分析。【结果】培养基各成分中影响达托霉素产量的3个主要因素是糊精、酵母提取物和酪蛋白,其最佳浓度分别为25.11、2.20和2.00 g/L。在此条件下,达托霉素产量达到15.30 mg/L,较原始培养基产量提高了2.17倍。【结论】实验获得了达托霉素产量明显提高的天蓝色链霉菌K10发酵培养基配方,为达托霉素的后续研究提供可靠支撑。     

氨基酸前体对棘白霉素B发酵合成的影响

以构巢曲霉(Aspergillus nidulans)发酵生产酯肽类化合物棘白霉素B,研究棘白霉素B己肽环结构的前体性氨基酸对产物的代谢影响,显示出脯氨酸、鸟氨酸、苏氨酸在发酵48 h 补入,对发酵代谢有促进作用.利用响应面统计学方法进行前体及有机氮源配方优化,得出优化配方:脯氨酸4.55 mg/mL,鸟氨酸1.85 mg/mL,苏氨酸0.97 mg/mL,棉籽粉2.62％,摇瓶发酵水平达到3 270μg/mL,较原水平提高30.2％.新工艺在50 L罐上放大,发酵水平进一步提高至3 520 μg/mL,显示出良好的工业应用前景.     

农抗120发酵高产培养基优选

采用正交试验浓度加倍的方法 ,进行了农抗 12 0发酵培养基筛选 ,获得两种培养基配方Q1和Q2 。经摇瓶发酵试验 ,发酵水平分别比原始配方提高了 197 3%和 130 9%。摩式自动控制发酵罐试验 ,发酵水平是原始配方的 32 7%和 181%。 2 0M3发酵罐中试 ,发酵水平比原始配方提高了 30 0 0～ 50 0 0单位。     

清香型白酒中乳酸菌和酵母菌的相互作用

【目的】探究清香型白酒中不同乳酸菌和酵母菌的相互作用,了解不同菌株的发酵性能,为更深入地认识白酒发酵机理、实现发酵过程优化提供理论基础。【方法】利用程序控温和固态发酵模拟清香型白酒酿造环境,测定纯培养和共培养中菌株的理化指标、活菌数以及主要代谢产物的变化。【结果】Saccharomyces cerevisiae YJ1糖消耗快产乙醇和酯类物质多,Lactobacillus plantarum JMRS4糖消耗快产酸较多。共培养中乳酸菌对Saccharomyces cerevisiae YJ1的生长和产乙醇抑制较大,对Candida aaseri MJ7产乙醇几乎无影响。乳酸菌对Pichia kudriavzevii MJ14的生物量和乙醇代谢抑制作用较小,还对其产己酸乙酯、乙酸乙酯和异戊醇等代谢产物有促进作用;而反过来Pichia kudriavzevii MJ14对3株乳酸菌产乳酸均有抑制作用,对产乙酸则有促进作用。【结论】建立了一种固态培养方法,结合清香型白酒发酵温度变化规律,有效模拟了实际发酵环境。Pichia kudriavzevii MJ14在与乳酸菌共培养中受到的抑制较小并能有效抑制乳酸菌产乳酸,Saccharomyces cerevisiae YJ1能代谢产生多种风味物质,对清香型白酒酿造有重要意义。     

耐温谷氨酸棒杆菌的选育及其高温谷氨酸发酵代谢流量分析

采用基因组改组的方法选育获得的一株耐温谷氨酸棒杆菌F343,并比较了F343与其出发菌株S9114在39℃发酵谷氨酸时的发酵特性和代谢流量。结果表明:耐温菌F343的比生长速率、比谷氨酸积累速率可维持在较高的水平;通过发酵中后期代谢流量分析发现耐温菌F343在磷酸烯醇式丙酮酸(PEP)节点处,磷酸烯醇式丙酮酸羧化酶(PEPc)催化的CO_2回补支路反应代谢流增加;α-酮戊二酸(KG)节点处,谷氨酸氢酶(GDH)催化的产生谷氨酸的支路代谢通量增加。此外,高温发酵谷氨酸时,耐温菌F343高温发酵谷氨酸过程产生的乳酸等副产物较出发菌株S9114少。通过改善种子质量,F343在高温发酵30 h产酸达到10.1%,较出发菌株提高67%。     

温度对丙酮酸生物合成动力学、能荷和氧化-还原度的影响

在光滑球拟酵母(Torulopsis glabrata620)生产丙酮酸的过程中,温度对丙酮酸生物合成有着重要的影响。考察了不同发酵温度下基质消耗、细胞生长、丙酮酸合成及能荷水平和氧化-还原度等方面的差异。在恒温发酵中,维持较高的发酵温度可以增强糖耗,促进菌体生长,加速丙酮酸积累,但前期胞内能荷水平较高,菌体消耗较多葡萄糖合成菌体,后续产酸能力不足,导致丙酮酸得率降低;维持较低的发酵温度可以在发酵后期提供稳定的产酸能力,但菌体代谢缓慢,后期胞内NADH/NAD 水平较高,丙酮酸生产强度降低。因此仅仅采取单一的温度控制策略很难达到丙酮酸高产量、高产率和高生产强度的统一。     

Production of pectinesterase and polygalacturonase by Aspergillus niger in submerged and solid state systems

Production of pectinesterase and polygalacturonase by Aspergillus niger was studied in submerged and solid-state fermentation systems. With pectin as a sole carbon source, pectinesterase and polygalacturonase production were four and six times higher respectively in a solid state system than in a submerged fermentation system and required a shorter time for enzyme production. The addition of glucose increased pectinesterase and polygalacturonase production in the solid state system but in submerged fermentation the production was markedly inhibited. A comparison of enzyme productivities showed that those determined for pectinesterase and polygalacturonase with pectin as a carbon source were three and five times higher by using the solid state rather than the submerged fermentation system. The productivities of the two enzymes were affected by glucose in both fermentation systems. The membranes of cells from the solid state fermentation showed increased levels of C18:1, C16:0 and C18:0 fatty acids. Differences in the regulation of enzyme synthesis by Aspergillus niger depended on the fermentation system, favoring the solid state over the submerged fermentation for pectinase production. Received 12 May 1997/ Accepted in revised form 19 September 1997     

Performance comparison of ethanol and butanol production in a continuous and closed-circulating fermentation system with membrane bioreactor

Since both ethanol and butanol fermentations are urgently developed processes with the biofuel-demand increasing, performance comparison of aerobic ethanol fermentation and anerobic butanol fermentation in a continuous and closed-circulating fermentation (CCCF) system was necessary to achieve their fermentation characteristics and further optimize the fermentation process. Fermentation and pervaporation parameters including the average cell concentration, glucose consumption rate, cumulated production concentration, product flux, and separation factor of ethanol fermentation were 11.45?g/L, 3.70?g/L/h, 655.83?g/L, 378.5?g/m²/h, and 4.83, respectively, the corresponding parameters of butanol fermentation were 2.19?g/L, 0.61?g/L/h, 28.03?g/L, 58.56?g/m²/h, and 10.62, respectively. Profiles of fermentation and pervaporation parameters indicated that the intensity and efficiency of ethanol fermentation was higher than butanol fermentation, but the stability of butanol fermentation was superior to ethanol fermentation. Although the two fermentation processes had different features, the performance indicated the application prospect of both ethanol and butanol production by the CCCF system.     

Influence of alginate properties and gel reinforcement on fermentation characteristics of immobilized yeast cells

The effect of alginate composition, gel concentration, gelation method, cell loading and surface area on fermentation characteristics of immobilized yeast cells have been investigated. Molecular weight and G/M ratio had only little effect on fermentation velocity and gel strength, while increasing the alginate concentration caused a sizeable decrease in fermentation velocity and an increase in gel strength. The internally gelled immobilizates generally showed a higher fermentation velocity for the same gel strength and no decrease in gel strength was seen during fermentation. With high initial cell loadings, the fermentation velocity per g of immobilizate was higher, but the productivity per cell was lower than with low initial cell loadings. The difference decreased with time. Specific surface area (surface/volume) was shown to be an important factor for the observed productivity per gram of immobilizate, with high S/V ratios giving the highest productivity. Gel shape had no influence on fermentation velocity for a given S/V ratio. Gelation behaviour of externally gelled beads was determined by estimating the amount of cells liberated during gel formation through measurement of invertase activity (yeast-bound) in the gelling solution. A method for reinforcement of internally gelled alginate slabs with a nylon mesh was developed and utilized for production of a continuous fermentation reactor with reinforced gels.     

Solid-state ethanol fermentation by means of inert gas circulation

A new method for solid-state ethanol fermentation (the SSEF system) was experimented on for the ethanol production from solid starchy materials, where a packedbed-type fermentor was used. Both cultivation of Aspergillus saitoi and enrichment of a saccharifying enzyme were effective for hydrolysis of the starch. Ethanol production was set in by a form of parallel fermentation using a respiration-deficient mutant of Saccharomyces cerevisiae. Produced ethanol was simultaneously stripped by circulating inert gas and separated in a condenser. Average ethanol concentration in the condensate was over 200 g/L, and over 90% of produced ethanol was recovered from the packed bed during 15 or 16 days of stripping. The fermentation efficiency was about 80%, which was evaluated much higher than those of conventional solid-state fermentations. The residue had lesser volume and a higher solids content compared with the distillery wastewaters of conventional liquid-state fermentations. This means an advantage for the treatment and the effective conversion of the residue into fetilizers or animal feeds.     

Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation

Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group of aromatic compounds in beer and wine. Many fermentation parameters are known to affect volatile ester production. In order to obtain insight into the production of ethyl esters during fermentation, we investigated the influence of several fermentation variables. A higher level of unsaturated fatty acids in the fermentation medium resulted in a general decrease in ethyl ester production. On the other hand, a higher fermentation temperature resulted in greater ethyl octanoate and decanoate production, while a higher carbon or nitrogen content of the fermentation medium resulted in only moderate changes in ethyl ester production. Analysis of the expression of the ethyl ester biosynthesis genes EEB1 and EHT1 after addition of medium-chain fatty acid precursors suggested that the expression level is not the limiting factor for ethyl ester production, as opposed to acetate ester production. Together with the previous demonstration that provision of medium-chain fatty acids, which are the substrates for ethyl ester formation, to the fermentation medium causes a strong increase in the formation of the corresponding ethyl esters, this result further supports the hypothesis that precursor availability has an important role in ethyl ester production. We concluded that, at least in our fermentation conditions and with our yeast strain, the fatty acid precursor level rather than the activity of the biosynthetic enzymes is the major limiting factor for ethyl ester production. The expression level and activity of the fatty acid biosynthetic enzymes therefore appear to be prime targets for flavor modification by alteration of process parameters or through strain selection.     

The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations

AIM: To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. METHODS AND RESULTS: Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250 mg l(-1)) and biotin (0, 1 or 10 microg l(-1)) as variables. All media contained 240 g l(-1) glucose + fructose (1 : 1) and were fermented using biotin-depleted Saccharomyces cerevisiae strains EC1118 or UCD 522. Both strains exhibited weak growth and sluggish fermentation rates without biotin. Increased nitrogen concentration resulted in higher maximum fermentation rates, while adjusting biotin from 1 to 10 microg l(-1) had no effect. Nitrogen x biotin interactions influenced fermentation time, production of higher alcohols and hydrogen sulfide (H(2)S). Maximum H(2)S production occurred in the medium containing 60 mg l(-1) YAN and 1 microg l(-1) biotin. CONCLUSIONS: Nitrogen x biotin interactions affect fermentation time and volatile production by Saccharomyces depending on strain. Biotin concentrations sufficient to complete fermentation may affect the organoleptic impact of wine. SIGNIFICANCE AND IMPACT OF THE STUDY: This study demonstrates the necessity to consider nutrient interactions when diagnosing problem fermentations.