几种有机氮源对阿维菌素发酵效价的影响研究

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中图分类号：TQ465.1；TS201.3 文献标识码：A DOI编码：10.3969/j.issn.1006—6500.2025.09.008

Abstract：Toinvestigatetheefectsofseveralorganicnitrogensourcesonthefermentationpotencyofavermectinandexplormethods forreducingtheproductioncostofavermectin.Paralelexperimentsin5OLfrmentesereconductedtoproveteirefectsonpotency byreplacing soybeancake powderandyeast powder with peanut meal，replacing soybeancakepowder with soybean mealpowder， replacing starch withcornmeal，andreplacing soybeancakepowder withanimal peptone.Theresultsshowedthat： peanut mealat concentrations of 12.8 g⋅L-1 and 5.8 g⋅L-1 was used to replace soybean cake powder and yeast powder，the average final titers were reduced by 40% and 22% compared to the control， with significant reductions（ P=6.1×10-5 ）.Soybeanmeal powderat 23 g⋅L-1 was used to completely replace soybean cake powder，resulting in an average final potency increased by 9% compared to the control group. However，after adding 6% soybean oil， the average fermentation potency was 32μg⋅g-1 lower than the control group. There was no significant difference between the two group （ P =0.92）.Starch and soybean cake powder were replaced with corn meal，at concentrations of corn meal（60 ·L-1），starch （98 g ·L-1）and soybean cake powder（17 g⋅L-1 or 20 ·L-1），resultingin anaveragefinal potency 12% lower than the control group，showing a significant decrease（ P =0.016）.Animal peptone at 4 g⋅L-1 was used as an equivalent substitute forsoybean cake powder，resulting in a final potency 21% lower than the control group.In conclusion，soybean meal powder，when usedasareplacementforsoybeancakepowder，canincreasetheavermectinfermentationpotencyandreduceproductioncost.Peanut mealaderselyctsavermectiniosytsis，henitsngativeipactbcomingincreasinglydetrimentalathighercocntratios， therefore，itisnotsuitableforuseinthefermentationmedium.Thestrategyofreplacingstarchwithcornmealtobypassstarch procesingandlowercostsisnotviable.Animalpeptonedisruptsmycelialaggregation，therebyreducing fermentationpotencyIis not recommended asa substitutefor soybean cake powder in avermectin fermentation.

Keywords： organic nitrogen source;avermectin; fermentation potency; effect

阿维菌素是阿维链霉菌在含有碳源、氮源等营养元素的培养基中发酵产生的十六元大环内酯类聚酮化合物。（剩余7340字）