http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107267588-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P35-06 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-75 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P35-06 |
| filingDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107267588-B |
| titleOfInvention | Fermentation medium for the preparation of cephalosporin C |
| abstract | The invention relates to a fermentation medium for preparing cephalosporin C. The composition is as follows: deionized water is used as a medium, 3-12 g/L of aminoadipic acid, 25-45 g/L of peanut powder, and 17-17 g/L of cottonseed protein. 30g/L, gluten flour 30～50g/L, bean cake flour 20～35g/L, corn steep liquor 40～70mL/L, glucose 5～10g/L, sucrose 10～20g/L, methionine 9～15g/L, Ammonium sulfate 10-20g/L, calcium sulfate 12-18g/L, calcium carbonate 5-9g/L, soybean oil 70-120mL/L, and defoamer 1-2mL/L. The invention adds aminoadipic acid to the fermentation medium for preparing cephalosporin C, optimizes the nutritional composition formula of the fermentation medium and the fermentation process conditions for preparing cephalosporin C, and can promote cephalosporin C during fermentation The biosynthesis capacity of cephalosporin C was significantly improved, and the fermentation titer was significantly increased. The titer of cephalosporin C reached 38061-44837 μg/mL, without affecting the quality of cephalosporin C, and had broad industrial application prospects. |
| priorityDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.