بررسي فرايند توليد اريترومايسين توسط باكتري ساكارو پلي اسپورا اريترا به روش تخمير بسته در غلظت هاي مختلف آرد سويا

Investigation Of Erythromycin Production By Saccharopolyspora erythraea In Batch Process, Using Different Soybean Flour Concentration

Erythromycin is a macrolide antibiotic that produced by Saccahropolyspora erythraea in a rnultisteps fermentation process. There are several factors affecting the process, including media components. Media have an important role in growth rate of the strain, productivity, time and cost of the process. In this study the batch fermentation process for erythromycin production in a various soybean flour-rich media is investigated. Soybean Hour is a rich, available and cheap nitrogen source.During the process,amount of produced erythromycin, pHMomass as well as some of kinetics parameters were measured; also myselial morphology was studied. The amount of produced erythromycin was measured by specterophotometry. The results indicated that the variation in concentration of soybean flour in media could affect on the values of the pH, biomass, erythromycin production and kinetics parameters. The optimized concentration of soybean Hour for erythromycin production was 30(g/L).