变温控制工艺在阿维菌素发酵中的应用作者:赵乐三元催化剂 郝艳阳 马志斌 王韬b衰变
来源:《科技资讯》2011年第10期 摘要:本实验针对在阿维菌素发酵过程不同阶段,采用变温控制对发酵效价的影响进行了研究。结果表明,在发酵过程前期(0-72h)温度控制在28.0±0.5℃,中期(73-168h太平洋cs
)提高温度至29.0±0.5℃,发酵后期(168-240h)温度控制在28.0±0.5℃,得到的发酵液平均效价提高18.7% 。 关键词:变温控制;恒温控制;阿维菌素;发酵
中图分类号:肖明华TQ46 文献标志码:A 文章编号:1672-3791(2011)04(a)-0000-01
辽宁中医药大学学报
Abstract: Rearch on the influence of adopting oscillatory temperature to the fermentation results in the different stage of the fermentation process of avermectin in the experiments. The results show that the fermentation potency can be increased 18.7%,if the
temperature is controlled at the range of 27.5℃-28.5℃ in the first stage of the fermentation process (0h-72h), 28.5℃-29.5℃ in the second stage(73h-168h),and 27.5℃-28.5℃ in the last stage(169h-240h) .
Key words陕西电视台:oscillatory temperature control ; constant temperature control ; avermectin ; fermentation