Optimization of Fermentation Medium Compositions and Conditions of Fusant Sr-1 of Streptomyces natalensis and Streptomyces chattanovgensis for Producing Natamycin

doi:10.7506/spkx1002-6630-200907039

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 172-176.doi: 10.7506/spkx1002-6630-200907039

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Optimization of Fermentation Medium Compositions and Conditions of Fusant Sr-1 of Streptomyces natalensis and Streptomyces chattanovgensis for Producing Natamycin

MENG Xian-jun WANG Ling-xia ZHENG Feng-e WEI Bao-dong ZHANG Qi

(College of Food Science, Shenyang Agricultural University, Shenyang 110161, China)

Received:2008-05-28 Online:2009-04-01 Published:2010-12-29
Contact: WANG Ling-xia E-mail:wangling0505@163.com

Abstract

Abstract:

In this study, on the basis of shaking culture medium of fusant Sr-1 and single-factor test results of fermentation conditions, the optimum fermentation medium compositions and conditions of fusant Sr-1 for natamycin production were obtained by means of response surface methodology, which were as follows: glucose 33 g/L, dextrin 7.7 g/L, tryptone 26 g/L, yeast extract powder 8.2 g/L，initial pH 7.0, cell age of fermentation strain 28 h and fermentation time 72 h.

Key words: natamycin, culture medium, fusant, response surface methodology

CLC Number:

TQ465

MENG Xian-jun WANG Ling-xia ZHENG Feng-e WEI Bao-dong ZHANG Qi. Optimization of Fermentation Medium Compositions and Conditions of Fusant Sr-1 of Streptomyces natalensis and Streptomyces chattanovgensis for Producing Natamycin[J]. FOOD SCIENCE, 2009, 30(7): 172-176.

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Optimization of Fermentation Medium Compositions and Conditions of Fusant Sr-1 of Streptomyces natalensis and Streptomyces chattanovgensis for Producing Natamycin

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