Article(id=1242131885330084603, tenantId=1146029695717560320, journalId=1146031591421210625, issueId=1242131883128074998, articleNumber=null, orderNo=4, doi=10.3981/j.issn.1000-7857.2014.12.002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1390752000000, receivedDateStr=2014-01-27, revisedDate=1396195200000, revisedDateStr=2014-03-31, acceptedDate=null, acceptedDateStr=null, onlineDate=1399947317170, onlineDateStr=2014-05-13, pubDate=1398614400000, pubDateStr=2014-04-28, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1399947317170, onlineIssueDateStr=2014-05-13, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1774076919147, creator=sys-migrate, updateTime=1774076919147, updator=sys-migrate, issue=Issue{id=1242131883128074998, tenantId=1146029695717560320, journalId=1146031591421210625, year='2014', volume='32', issue='12', pageStart='1', pageEnd='96', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=3, issueType=-1, specialIssue=null, createTime=1774076918628, creator=sys-migrate, updateTime=1774076918628, updator=sys-migrate, preIssue=null, nextIssue=null, ext=null, issueFiles=null}, startPage=19, endPage=25, ext={EN=ArticleExt(id=1242131890472301326, articleId=1242131885330084603, tenantId=1146029695717560320, journalId=1146031591421210625, language=EN, title=Parameter Optimization for Fed Batch Fermentation of Streptomyces lydicus A02 to Produce Natamycin, columnId=1242116903087440448, journalTitle=Science & Technology Review, columnName=Spescial Issues, runingTitle=null, highlight=null, articleAbstract=In order to improve the fermentation process of natamycin by Streptomyces lydicus A02, the main parameters for the fed batch fermentation are optimized. The range of suitable pH values is screened by an assisted optimization using a shaker with the function of automatic feeding to regulate pH values. Then the experiments in 30 L fermentor are carried out by controlling pH values within the suitable range as the main regulation point. The relationship between the natamycin yields and the fermentation parameters is obtained through the software Biostar 5.0. It is shown that the optimized parameter combination for the fed batch fermentation of natamycin by S. lydicus A02 is as follows: The culture temperature is 30℃, the pH value is 6.25-6.29, the DO is 20%-30%, the OUR is 25-15 mmol/(L·h), the CER is 20-12 mmol/(L·h), the amino-N is 0.20-0.23 g/L, and the reducing sugar remains at about 1.5% in 88 h then drops gradually to 0.32% at 112 h, the end of fermentation, when the natamycin yield is up to 2.02 g/L in the supernatant and 6.98 g/L in the total fermented broth. It can be concluded that the fermentation level of natamycin by S. lydicus A02 could be increased effectively by the optimization of the main fermentation parameters., correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=bvgRWYhcM0dwrXHfP53FZA==, pdfFileSize=5259136, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=Institute of Plant and Environment Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China, fund=null, authors=LIU Ting, LU Caige, HUA Yupeng, LIU Dewen, LIU Weicheng, authorsList=LIU Ting, LU Caige, HUA Yupeng, LIU Dewen, LIU Weicheng), CN=ArticleExt(id=1242131888245125893, articleId=1242131885330084603, tenantId=1146029695717560320, journalId=1146031591421210625, language=CN, title=利迪链霉菌A02产纳他霉素补料分批发酵参数的优化, columnId=1242116902361830275, journalTitle=科技导报, columnName=专题论文, runingTitle=null, highlight=null, articleAbstract=为建立利迪链霉菌（Streptomyces lydicus）A02 生产纳他霉素的高产发酵工艺，对其补料分批发酵的主要参数进行了优化。利用pH 值实时监控自动补料摇床辅助优化，筛选出利迪链霉菌A02 产纳他霉素的适宜pH 值范围，以此为控制点进行30 L自动发酵罐补料分批发酵实验，通过分析软件发酵之星（Biostar）5.0 检测分析主要发酵参数动态趋势曲线与纳他霉素产量的相关性。结果显示，菌株A02 最适于纳他霉素生物合成的发酵过程多参数优化组合为：培养温度30℃，pH 值控制在6.25~6.29 范围内，溶氧（DO）为20%~30%，摄氧率（OUR）和CO₂释放率（CER）分别为25~15 mmol/（L·h）和20~12 mmol/（L·h），氨基氮含量0.20~0.23 g/L，还原糖保持1.5%左右，至88 h 后自然下降，至112 h 为0.32%；此时纳他霉素质量浓度达最高值，发酵上清液中为2.02 g/L，发酵液中为6.98 g/L，较不控制pH 值的对照分别提高28.66%和69.83%，为较好的发酵终点。通过优化调控主要发酵参数有效提高了利迪链霉菌A02 生产纳他霉素的发酵水平。, correspAuthors=null, authorNote=刘霆，副研究员，研究方向为植物病害生物防治，电子信箱：lting11@163.com, correspAuthorsNote=刘伟成，研究员，研究方向为植物真菌病害及其生物防治，电子信箱：liuwich@163.com, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=X1Hpn8MhzV0EywT9lSjO9Q==, pdfFileSize=5259136, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=北京市农林科学院植物保护环境保护研究所, 北京 100097, fund=北京市科技计划课题（Z121100001212002）；公益性行业（农业）科研专项（200903049-07）；北京市农林科学院项目（2010A006）, authors=刘霆, 卢彩鸽, 花玉鹏, 刘德文, 刘伟成, authorsList=刘霆, 卢彩鸽, 花玉鹏, 刘德文, 刘伟成)}, authors=null, keywords=[Keyword(id=1242131887796335361, tenantId=1146029695717560320, journalId=1146031591421210625, articleId=1242131885330084603, language=CN, orderNo=1, keyword=利迪链霉菌), Keyword(id=1242131887871832834, tenantId=1146029695717560320, journalId=1146031591421210625, articleId=1242131885330084603, language=CN, orderNo=1, keyword=纳他霉素), Keyword(id=1242131887947330307, tenantId=1146029695717560320, journalId=1146031591421210625, articleId=1242131885330084603, language=CN, orderNo=1, keyword=发酵参数), 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