http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102250982-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be2c55a9de09e08e3404c0a5a1ae4dc7 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-55 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P17-18 |
| filingDate | 2011-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_290e8e64507c52bf22a742dc9e0493bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58398266bca2b6a41637eb29f4d0ce94 |
| publicationDate | 2013-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102250982-B |
| titleOfInvention | Method for promoting microbes to synthesize ascomycin by using exogenous additive and preparation of seed liquor and culture medium |
| abstract | The invention discloses a method for promoting microbes to synthesize ascomycin by using an exogenous additive and a preparation of a culture medium, and belongs to the technical field of biologic synthesis of ascomycins. The method is characterized in that, on the basis of the characteristic that the ascomycin biologic synthesis process refers to the assembly of various precursors, at the beginning of the aerobic fermentation or in the process of aerobic fermentation, 0.5-3.0 g of shikimic acid, 0.5-3.0 g of isoleucine and 1-5 g of soybean oil are added in every one liter of a culture medium for enhancing the accumulation of ascomycin synthesis precursors DHCHC, malonyl and methyl malonyl, promoting the metabolism of the ascomycin synthesis pathway, thereby improving the yield of the ascomycin. The method provided by the invention is simple to operate and is low in cost because no extra device and labor is increased and only low additional investment is input; in the step of fermenting and culturing streptomyces hygroscopicus ascomycota subspecies, the fermenting unit of the ascomycin is improved by 55.9-114.7% as compared with a control group. |
| priorityDate | 2011-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.