发酵中克拉维酸降解因素的探讨

探讨了克拉维酸 (clavulanicacid ,CA)在发酵液中的降解因素 ,首先研究了培养基组分影响CA降解速率的大小 ,并计算出不同组分对其降解的速率常数 .然后 ,研究了发酵过程中在对数生长期和稳定期的克拉维酸降解速率常数。研究发现外界环境因素对CA降解速率的影响大小不同 ,通过对带棒链霉菌对数生长期和稳定期CA降解情况的研究 ,可以判断 ,在pH、温度等发酵条件一定的情况下 ,导致发酵后期CA严重降解的原因可能与菌体生长过程中产生的热敏性物质或者稳定期产生的次级代谢产物有关 。

The Study of Degradation of Clavulanic Acid in Ferment

Degradation of CA in the culture medium was elucidated.First,the influence of individual medium compounds was examined,and the degradation rate constant of CA in individual medium compounds was calculated.Second,the degradation rate of CA in the exponential and stationary phase were examined,it indicates that the influence of degradation infected by environment condition factors were different, and that some heat-sensitive components,or secondary metabolite could influence the stability of CA.;