不同种类植物油及黄豆饼粉对那西肽发酵的影响.doc

不同种类植物油及黄豆饼粉对那西肽发酵的影响
李巧亮,张萍,牛春*
(宁夏泰瑞制药股份有限公司,银川 750101)
[摘要] 有机氮源和碳源质量的波动是引起那西肽发酵单位波动的重要原因之一,为选用最有效的有机氮源和碳源生产那西肽并保持稳定的发酵水平,试验以发酵摇瓶平均化学效价为指标,比较及评价了6种不同种类植物油及4种不同加工温度生产的黄豆饼粉对那西肽发酵产生的影响。结果表明低温黄豆饼粉-菜籽油为最佳组合, %。即不同种类植物油由于所含脂肪酸种类和比例不同,不同加工温度的黄豆饼粉由于营养物质含量不同,均会很大程度影响那西肽发酵。
[关键词] 那西肽;植物油;黄豆饼粉;效价
Effect of Vegetable Oils and Soybean Powder on Nosiheptide Fermentation
LI Qiao-Liang, ZHANG Ping, NIU Chun*
( Ningxiatairui Pharmaceutical Co. , Ltd. Strains Institute, Yinchuan 750101, China )
Abstract: The titer of nosiheptide in the shake flask was significantly influced by the quality anic nitrogens and carbon sources. In this paper peared and evaluated the influence of six kinds of vegetable oils and four kinds of soybean powder pruduced by different processing temperatures, in order to maintain a stable level and select the most anic nitrogen and carbon sources by the average titer of nosiheptide in the shake flask. The results showed that low temperature soybean and rapeseed was the binationl, the average titer of nosiheptide in the shake flask was % higher than the contrast. So the average titer of nosiheptide in the shake flask was significantly influced by the nutrient contents of soybean powder and different percentages of fatty acids in vegetable oils.
Key words: Nosiheptide; vegetable oils; soybean powder; titer
那西肽(Nosiheptide),又称诺西肽(Multithiom