Temperature-control Strategy in an Industrial Clavulanic Acid Fermentation
This study investigates the effect of temperature-control strategy on the clavulanic acid fermentation in 50 L fermentor. Clavulanic acid was induced by the low growth rate at the end of idiophase when fermentation entered a production phasefrom a growth phase. Research examined the effects of temperature, 22 ℃、24 ℃、26 ℃ and 28 ℃, on clavulanic acid fernetation especially at the transition stage from growth to production. By analyzing and comparing the parameters denoting macro-metabolism, the productive metabolism after low temperature cultivation as low as 22 ℃ after 30 h was discussed. It was found that cultivation at appropriately low temperature did not influence the growth of cells, but also relieved oxygen deficit at the end of growth stage. Based on the above process analysis it was possible toselect a set of variables with which a temperature-control model was built. Finally a new temperature-control strategy was adopted and clavulanic acid production increased by 11.5%.
clavulanic acid antibiotic fermentation temperature-control dissolvedoxygen
FENG TAO ZHU XIAO-SHI CHU JU WANG YONG-HONG ZHANG SI-LIANG CAO BIN
State Key Laboratory of Bioreactor Engineering, National Engineering Research Center for Biotechnolo Shanxi Weiqida Pharmaceutical Co, Ltd, 037300 Datong, China
国际会议
The 12th Asian Pacific Confederation of Chemical Engineering Congress(第十二届亚太化工联盟大会暨化工展览会)
大连
英文
2008-08-04（万方平台首次上网日期，不代表论文的发表时间）