Abstract:

The aim was to optimize teicoplanin fermentation process, improve the fermentation level, and evaluate the influence of carbon source and some amino acids on teicoplanin fermentation. The growth and metabolism curves of teicoplanin were measured and the structure of teicoplanin was analyzed. The process optimization was conducted based on the primary understanding of fermenting characteristics. The results showed that it could improve productivity by increasing 1% starch to the fermentation media, the residual sugar was controlled to a low level. The feeding experiment was carried out after 1% starch liquefacation, the sugar was added during the stationary phase, and the productivity was improved by 35%. The flask experiment showed that adding some amino acids to the initial fermentation media could improve productivity by 16%-25%. The starch content and the type and content of amino acids could influence the fermentation level greatly, feeding sugar and adding some amino acids on the basis of former process could improve the fermentation level greatly and it provided certain foundation for decreasing fermentation cost.