pH與碳源對Penicillium chrysogenum發酵生產青黴素V之影響

The Effect of pH and Carbon Sources on the Production of Penicillin V by Penicillium Chrysogenum

陳惠婷(Hui-Ting Chen) ； 余世宗(Shih-Tsung Yu) ； 凃瑞澤(Jui-Rze Too)

《大葉學報》 10卷2期 (2001/12) Pp. 117-121

https://doi.org/10.7119/JDYU.200112.0117

摘要

本實驗以Penicillium chrysogenum（ATCC 28089）進行振盪培養，探討起始pH值與不同碳源對菌體生長及生產青黴素之影響。結果顯示，起始pH值為6.5時菌體濃度最高，青黴素產量也最高，可達0.15 g/L。在起始pH值6.5且葡萄糖為碳源時，青黴素V產量最多；蔗糖為碳源時，青黴素V的產量與葡萄糖相差不多；而乳糖為碳源時，青黴素V的產量較少。因此，P. chrysogenum生產青黴素V的最適起始pH值為6.5和以葡萄糖為碳源。

關鍵字

penicillium chrysogenum ； 青黴素V ； 振盪培養 ； 起始pH值 ； 碳源

並列摘要

In this study a strain of Penicillium chrysogenum (ATCC 28089) was used to produce penicillin V. The effect of initial pH values and different carbon sources on penicillin V production was explored. The culture having the highest penicillin V production, reached 0.15 g/L under an initial pH value of 6.5. The experimental results also indicated that glucose is better than sucrose or lactose as a carbon source for producing biomass and penicillin V. Therefore, pH 6.5 and glucose were the best combined conditions for the flask culture.

並列關鍵字

penicillium chrysogenum ； penicillin V ； shaker flask culture ； initial pH value ； carbon source