| 摘要: |
| 为选用最有效的有机氮源和植物油生产那西肽，试验比较及评价了6种不同种类的植物油及4种不同加工温度生产的黄豆饼粉对那西肽发酵摇瓶效价产生的影响。结果表明低温黄豆饼粉-菜籽油为最佳组合，其摇瓶平均化学效价比对照高出44.11 %。结果表明，黄豆饼粉及植物油质量的波动是引起那西肽发酵单位波动的重要原因之一，故想要保持稳定的发酵水平和提高发酵单位就必须要对不同种类、不同加工方法的原材料多进行验证，以确定最佳原材料用于生产。 |
| 关键词: 那西肽 植物油 黄豆饼粉 效价 |
| DOI： |
| 投稿时间：2016-08-04修订日期：2016-08-25 |
| 基金项目: |
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| Effect of Vegetable Oils and Soybean Powder on Nosiheptide Fermentation |
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| (Ningxia teri pharmaceutical co., LTD) |
| Abstract: |
| In this paper we compeared and evaluated the influence of six kinds of vegetable oils and four kinds of soybean powder pruduced by different processing temperatures, in order to select the most effective organic nitrogen source and vegetable oil. The results showed that low temperature soybean and rapeseed was the best combinationl, the average titer of nosiheptide in the shake flask was 44.11% higher than the contrast. The results suggest that the titer of nosiheptide in the shake flask was significantly influced by the quality of vegetable oils and soybean powder. In order to improve the productivity of fermentation broth and maintain a stable level, multi-flask experiment must be done to compare different species and different processing technics of raw materials. Then we can determine optimum raw materials to be used in the pruduction. |
| Key words: Nosiheptide vegetable oils soybean powder titer |
