摘要
以实验室成功实验数据为依据，在工业生产中，用浓硫酸作为酸化剂对宁南霉素发酵液进行酸化处理实验，最佳反应条件为pH值在2．0～2．5间，酸化时间为60min，与传统加热工艺生产的产品进行了比较．工业生产试车结果表明，酸化灭菌法不会影响宁南霉素的生物效价及产品稳定性，而且产品生产周期缩短，生产效率提高，产品生产成本也大幅度的降低。
Ningnanmycin is a pollution-free bioticpesticede which has characteristics of extensive applications, high efficiency, harmfulness, and low remainder. It is evolved from Strepeomdes noursei var. xichangensis. Traditionally, the heat treatment under the high-temperature is used to kill germ of the Ningnanmycin ferment liquid. In this work, the industrial producting for germ-killing by the acidizing treatment of the Ningnanmycin ferment liquid is reported. The concentrated sulfuric acid are selected to kill the living myceliums. The best acidizing conditions are to be that the pH value is in the range of 2.0-2.5 and the acidizing time is 60 min. The results indicate that the acidizing method for killing myceliums doesn＇t affect the biological efficacy and the stability of Ningnanmycin compared with the heat treatment. This method could shorten the producting period, improve the producting efficiency, and lower the cost of products.
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2007年第2期72-75,共4页
Journal of Shaanxi Normal University：Natural Science Edition
基金
黑龙江省自然科学基金资助项目(TA2005-15)
黑龙江省普通高等学校青年学术骨干支持计划资助项目(1151G019)
关键词
酸化
宁南霉素
灭菌
工业化
acidizing
ningnanmycin
killing mycelium
industrialization
