搅拌转速对林可霉素发酵的影响
PHARMACEUTICAL ENGINEERING DESIGN（2002）
Abstract
林可霉素为Streptomycis Lincolnensis Var Linconlnensis深层液体发酵产物,为好氧发酵.发酵液中菌丝细长,粘度在40mpa.s至130mpa.s之间.通过研究搅拌转速对菌丝形态、溶氧、料液粘度、发酵指数的影响,我们找出了根据发酵的不同阶段控制相应搅拌转速的优化工艺,结果使装料系数增加3.7%,发酵指数增加12.2%,搅拌电力成本降低20%.
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