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研究生:陳智偉
研究生(外文):CHEN, ZHI-WEI
論文名稱:添加增稠劑對青黴菌發酵生產盤尼西林之影響
論文名稱(外文):The influence of Addition of Thickening Agents on Penicillin Fermentation
指導教授:陳特良
指導教授(外文):TEH-LIANG CHEN
學位類別:碩士
校院名稱:國立成功大學
系所名稱:化學工程學系
學門:工程學門
學類:化學工程學類
論文種類:學術論文
論文出版年:1996
畢業學年度:84
語文別:中文
論文頁數:74
中文關鍵詞:盤尼西林發酵增稠劑菌體形態
外文關鍵詞:penicillin fermentationthickening agentmycelium morphology
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  在以青黴菌發酵生產盤尼西林的程序中,不管是在振盪培養或發酵槽
培養,添加增稠劑?CMC或PEG 20000)對盤尼西林產量的影響,都存在一
最佳值,此現象意味著有正反兩種效應同時作用之.正面效應包括減少剪
應力的傷害,避免孢子萌發前的聚集,以及使菌球的顆粒變小.反面效應
則是發酵液的黏度會增加,氧氣溶解度也會降低,發酵液的質傳變得較為
困難.由照片觀察得知,添加CMC和PEG 20000會改變菌體形態,這是菌體
為了適應環境,所以在形態上做了改變.有利於盤尼西林生產的菌體形態
為外圍鬆散的菌球,而菌絲形態則產量較低.此外,在發酵槽實驗中發現
,PEG 20000有消泡作用,CMC則無,所以添加5% PEG 20000其消泡劑用量
較添加1% CMC者少,氧氣傳送速率較快,使得盤尼西林產量較高.

In the penicillin fermentation by Penicillium chrysogenum,
there exists anoptimal value for the amount of thickening agent
(CMC or PEG 20000)added, in both shake flask and fermentor
experiments. This phenomenon indicates thataddition of the
thickening agent has both positive and negative effects on
theproductionof penicillin. The positive effects include
reducing the damage fromshear stress, decreasing the
agglutination of spores before germination, and changing the
morphology of the mold. The negative effects include
increasingthe viscosity, reducing the oxygen solubility of the
media and increasing theresistance of mass transfer. Addition
of the thickening agents can cause the morphological change of
the mold for the sake of accustoming itself to the surroundings.
It was found that the morphology favoring penicillin
productionis pellets with looser outer zone, while the
filamentous form is much worse.In the fermentor experiments, we
observed that PEG 20000 has a function ofantifoaming, but CMC
hasn't. As a result, the amount of the antifoam agent added
during the fermentation is much smaller with 5% PEG 20000 than
1% CMC.This leads to a higher oxygen transfer rate in the former
case, which in turn makes a higher penicillin production rate.

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