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不同的发酵染菌对发酵过程的影响

作者:发酵罐 时间:2018-03-15 09:07
不管染菌是发生在发酵前期、中期或后期,都会使青霉素迅速分解破坏,使目的产物得率降低,危害十分严重。随着分子生物工程的不断发展,已经为优良菌种的选育提供了更为广阔的天地,用基因重组菌种取代,改良原有的柠檬酸、青霉素菌种已见诸 信息摘要:
青霉素 发酵 过程 由于许多杂菌都能产生青霉素酶,因此不管染菌是发生在发酵前期、中期或后期,都会使青霉素迅速分解破坏,使目的产物得率降低,危害十分严重。 核苷或核苷酸发酵过程 由于所用的生产菌种是多种营养缺陷

不同的发酵染菌对发酵过程的影响

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不同的发酵染菌对发酵过程的影响

青霉素发酵水果拉霸多人版过程 由于许多杂菌都能产生青霉素酶,因此不管染菌是发生在发酵前期、中期或后期,都会使青霉素迅速分解破坏,使目的产物得率降低,危害十分严重。

核苷或核苷酸发酵过程 由于所用的生产菌种是多种营养缺陷型微生物,其生长能力差,所需的培养基营养丰富,因此容易受到杂菌的污染,且染菌后,培养基中的营养成分迅速被消耗,不锈钢储罐,严重抑制了生产菌的生长和代谢产物的生成。

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基因工程手段改造传统的发酵工业,已经不是遥遥无期的事,如果我们不努力攻关,分子生物工程技术优势很可能在新轮的竞争中失去。随着发酵罐的日益大型 化,它与手工麸曲制备的矛盾越来越突出,如何实现麸曲制备的工业化,或代之以孢子粉,是多年未能突破的难题。自然,为理想的是制成孢子粉或采用固定化技 术,只是技术难度很高。目前更为现实的,是以固体发酵改变落后的麸曲制备工艺。现在固体发酵罐早已问世,已有应用生物制药、酶制剂、制曲等工业的报道。如种立式多层固体发酵罐, 投料前进行空罐灭菌。

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文章标题:不同的发酵染菌对发酵过程的影响

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