The Influence of Ripening Conditions of Soybean Cake Powder on the Fermentation of Lincomycin
Soybean cake powder is one of the most commonly used organic nitrogen sources for antibiotic fermentation.When making soybean cake powder,different processing conditions cause different degrees of ripening of soybeans,and different degrees of ripening have different effects on the fermentation of different antibiotic varieties.This article mainly investigates the shaking bottle fermentation of lincomycin using soybean cake powder under different ripening conditions,and verifies it in a 15 L fermentation tank.The final ripening temperature is 95℃,and the best ripening time is 20 minutes.The fermentation unit of lincomycin is 7708 μg/mL,which is 17.1%higher than the control.This provides data support for the selection of soybean cake powder for lincomycin fermentation production.
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