Method for producing kanamycin through fermentation
The invention relates to a method for producing kanamycin through fermentation. The method comprises the following steps that 1, streptomyces kanamyceticus is taken to produce a strain, and seed liquid is prepared; 2, a fermentation culture medium is inoculated with the seed liquid, fermentation cul...
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| creator | ZHAN ENMING WANG HAIBO WANG SHOUKUI ZHANG DABAO DING XINREN |
| description | The invention relates to a method for producing kanamycin through fermentation. The method comprises the following steps that 1, streptomyces kanamyceticus is taken to produce a strain, and seed liquid is prepared; 2, a fermentation culture medium is inoculated with the seed liquid, fermentation culture is conducted for 30 h to 40 h under the conditions that the temperature ranges from 26 DEG C to 28 DEG C, the humidity ranges from 30 DEG C to 60 DEG C, and the dissolved oxygen concentration ranges from 55 mg/L to 80 mg/L, corn protein powder is added, fermentation culture continues to be conducted for 30 h to 80 h, and then fermentation liquid containing the kanamycin is obtained. According to the method, by adjusting the components of the fermentation culture medium and adding the corn protein powder in the specific time period of the fermentation culture process, the kanamycin fermentation unit is significantly increased, and the fermentation potency can reach 12,600 U/ml after culture is completed.
本发明涉及种 |
| format | Patent |
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本发明涉及种</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD2TS3JyE9RSMsvUigoyk8pTc7MS1fITsxLzK0EMhVKMoryS9MzFNJSi3JT80oSSzLz83gYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GBmYmlhYGhgaMxMWoAMics7w</recordid><startdate>20170315</startdate><enddate>20170315</enddate><creator>ZHAN ENMING</creator><creator>WANG HAIBO</creator><creator>WANG SHOUKUI</creator><creator>ZHANG DABAO</creator><creator>DING XINREN</creator><scope>EVB</scope></search><sort><creationdate>20170315</creationdate><title>Method for producing kanamycin through fermentation</title><author>ZHAN ENMING ; WANG HAIBO ; WANG SHOUKUI ; ZHANG DABAO ; DING XINREN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106498010A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHAN ENMING</creatorcontrib><creatorcontrib>WANG HAIBO</creatorcontrib><creatorcontrib>WANG SHOUKUI</creatorcontrib><creatorcontrib>ZHANG DABAO</creatorcontrib><creatorcontrib>DING XINREN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHAN ENMING</au><au>WANG HAIBO</au><au>WANG SHOUKUI</au><au>ZHANG DABAO</au><au>DING XINREN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for producing kanamycin through fermentation</title><date>2017-03-15</date><risdate>2017</risdate><abstract>The invention relates to a method for producing kanamycin through fermentation. The method comprises the following steps that 1, streptomyces kanamyceticus is taken to produce a strain, and seed liquid is prepared; 2, a fermentation culture medium is inoculated with the seed liquid, fermentation culture is conducted for 30 h to 40 h under the conditions that the temperature ranges from 26 DEG C to 28 DEG C, the humidity ranges from 30 DEG C to 60 DEG C, and the dissolved oxygen concentration ranges from 55 mg/L to 80 mg/L, corn protein powder is added, fermentation culture continues to be conducted for 30 h to 80 h, and then fermentation liquid containing the kanamycin is obtained. According to the method, by adjusting the components of the fermentation culture medium and adding the corn protein powder in the specific time period of the fermentation culture process, the kanamycin fermentation unit is significantly increased, and the fermentation potency can reach 12,600 U/ml after culture is completed.
本发明涉及种</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Method for producing kanamycin through fermentation |
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