38 5 Vol 38 No 5 2014 9 Journal of Jiangxi Normal UniversityNatural Science Sep 2014 1000-5862201405-0501-05 1 1* 2 2 1 3300222 330052 Streptomyces lincolnensis 13 8 6% 12 4% Q 93 A 0 1 2 Streptomyces lincolnensis 13 50S 1 3 1-3 0 60% 1 50% 1 80% MgSO 4 7H 2 O 0 05% NaCl 0 05% KH 2 PO 4 0 05% KNO 3 0 01% ph 7 0 ~ 7 5 1 80% α- 1 50% 1 60% 2 00% CaCO 3 0 50% NH 4 2 SO 4 0 30% ph 7 0 ~ 7 5 1 80% 2 1 50% 6 00% 1 50% NaNO 3 0 70% NH 4 2 SO 4 0 80% NaCl 0 50% KH 2 PO 4 0 05% CaCO 3 0 50% ph 1 7 0 ~ 7 5 15 L 2 00% 1 50% 3 50% 1 1 1 50% NaCl 0 40% NH 4 2 SO 4 0 80% KH 2 PO 4 FUS-50LA 0 10% CaCO 3 0 50% 0 03% ~ 0 04% Eclipse E200 Nikon 0 02% ~ 0 03% ph 7 0 ~ WZZ-2S 7 5 2014-07-10 20142BBG70016 1965-
502 2014 50 L 8 0 g L -1 0 462 ~0 700 g L -1 2 00% 6 00% 1 50% 1 3 NaCl 0 50% NH 4 2 SO 4 0 20% KH 2 PO 4 0 02% CaCO 3 0 80% 0 03% ~ 0 04% 2 24 h 0 02% ~ 0 03% ph 7 0 ~ 7 5 50 L 2 00% 6 00% 1 50% NaCl 0 50% NH 4 2 SO 4 0 20% KH 2 PO 4 0 02% CaCO 3 0 80% 0 03% ~ 0 04% 0 02% ~ 0 03% ph 7 0 ~ 7 5 1 4 30 7 d 30 ml 250 ml 220 r min - 1 30 2 d 1 10% 50 ml 250 ml 220 r min - 1 30 7 d 3 3 15 L 10% 15 L 30 6 517 6 398 6 300 μg ml -1 6 405 μg 2 d 0 03 ~ 0 05 MPa 350 r min - 1 ml -1 6 018 5 896 50 L 15 L 15% 5 777 μg ml - 1 5 897 μg ml - 1 50 L 30 8 d 8 6% 0 03 ~ 0 05 MPa 350 r min - 1 2 2 1 5 2 1 l0 ml 3 000 r min - 1 10 min 12 2 96 h 168 h 40 h 24 h 4 3 2 1 2 1 5 48 96 144 h 40 h 24 h 2 1 63 6 789 6 614 6 511 μg ml -1 6 638 μg ml - 1 8 h 8 h 6 054 5 875 5 789 μg ml - 1 5 906 μg ml - 1 12 4% 3 2 ~
5 503 2 3 3 4 3 40 h
504 2014 5 4 1Rajeswaran M Srikrishnan T Crystal and molecular structure and absolute configuration of lincomycin hydrochloride monohydrate J Carbohydr Res 2004 339 12 2111-2115 2Olsovska J Jelinkova M Man P High-through put quantification of lincomycin traces in fermentation broth of genetically modified streptomyces spp comparison of ultra per- 6 3 formance liquid chromatography and high-performance liquid chromatography with UV detectionj Journal of Chromatography A 2007 1139214-220 3Spizek J Rezanka T Lincomycin cultivation of producing 8 6% strains and biosynthesis J Applied Microbiology and Biotechnology 2004 635 510-519 12 4% 4Gerasimova S Berezina E Cytomorphological study of lincomycin toxicity J Antibiotiki 1977 226 539 5 J 20102 42-44
5 505 6 J 10 2002 264 372-374 M 198692-96 7 11 J 1992 237 296 J 2013 8 J 375 530-534 1987 182 76-77 12 9 J 2009 396 D 200410-11 16-19 The Study on Production of Lincomycin by Using Liquefied Starch Instead of Saccharified Starch HU Biao-qun 1 WANG Xiao-lan 1* ZHONG Yi-qing 2 XIAO Yong-mei 2 1 College of Life Sciences Jiangxi Normal University Nanchang Jiangxi 330022 China 2 Jiangxi Guoyao Pharmaceutical Limited Liability Company Nanchang Jiangxi 330052 China AbstractThe study about the effect of liquefied starch instead of saccharified starch on Streptomyces lincolnensis 13 growth and lincomycin fermentation in basic culture medium and carbohydrate supplement was carried out The result showed that fermentation titer increased 8 6% when using liquefied starch instead of saccharified starch in basic culture medium and that fermentation titer increased 12 4% in basic culture medium and carbohydrate supplement Therefore production of lincomycin by using liquefied starch instead of saccharified starch in the basic culture medium and carbohydrate supplement is feasible Key wordsliquefied starchsaccharified starchlincomycinfermentation titer