阅读说明：本技术 一种阿卡波糖的发酵方法 (Fermentation method of acarbose ) 是由 白芳静 于 2019-10-12 设计创作，主要内容包括：本发明提供了一种阿卡波糖的发酵方法,属于药物制备技术领域。阿卡波糖的发酵方法,包括以下步骤：将游动放线菌菌种接种于初始发酵培养基中进行发酵培养,当发酵液中葡萄糖浓度降至3～10g/L时流加葡萄糖溶液,使控制发酵液中葡萄糖含量保持在3～10g/L；当发酵液中菌体体积浓度达到25％～30％时,分4～5次补加麦芽糖浆溶液,每次补加使发酵液中麦芽糖浆浓度增加10～30g/L。实验证明,采用本发明提供的发酵方法生产的阿卡波糖,发酵产量达4319～4484μg/mL,比现有技术中发酵生产阿卡波糖的产量有显著提高。(the invention provides a fermentation method of acarbose, belonging to the technical field of medicine preparation. A method for the fermentation of acarbose comprising the steps of: inoculating actinoplanes motile strains into an initial fermentation culture medium for fermentation culture, and feeding a glucose solution when the concentration of glucose in fermentation liquor is reduced to 3-10 g/L so as to control the content of glucose in the fermentation liquor to be 3-10 g/L; and when the volume concentration of the thalli in the fermentation liquor reaches 25-30%, adding the maltose syrup solution for 4-5 times, wherein the maltose syrup concentration in the fermentation liquor is increased by 10-30 g/L each time. Experiments prove that the fermentation yield of the acarbose produced by the fermentation method provided by the invention reaches 4319-4484 mu g/mL, and is remarkably improved compared with the yield of the acarbose produced by fermentation in the prior art.)

1. a method for fermenting acarbose, which is characterized by comprising the following steps:

inoculating actinoplanes mobilis strains into an initial fermentation culture medium for fermentation culture, wherein the initial fermentation culture medium comprises the following components in mass concentration: 15g/L of glucose, 40g/L of maltose syrup, 20g/L of cottonseed cake powder, 1g/L of monopotassium phosphate, 1g/L of calcium chloride, 2g/L of sodium glutamate, 0.5g/L of ferric trichloride, 2.5g/L of calcium carbonate and 0.5g/L of foam killer; the pH value of the fermentation medium is 6.8-7.2;

When the concentration of the glucose in the fermentation liquor is reduced to 3-10 g/L, feeding a glucose solution, so that the content of the glucose in the fermentation liquor is controlled to be 3-10 g/L; and when the volume concentration of the thalli in the fermentation liquor reaches 25-30%, adding the maltose syrup solution for 4-5 times, wherein the maltose syrup concentration in the fermentation liquor is increased by 10-30 g/L each time.

2. The fermentation method according to claim 1, wherein the glucose solution has a mass concentration of 30% to 50%.

3. The fermentation method according to claim 1, wherein the mass concentration of the maltose syrup solution is 30% to 50%.

4. The fermentation method according to claim 1, wherein the time interval of 4 to 5 times of addition of the maltose syrup solution is 20 to 25 hours.

5. the fermentation method according to claim 1 or 4, wherein the first addition of the maltose syrup solution is performed for 24 to 32 hours for the fermentation culture.

6. The fermentation method according to claim 1, wherein the temperature of the fermentation culture is 26 to 30 ℃.

7. The fermentation method according to claim 1, wherein the fermentation culture time is 100-144 h.

8. The fermentation method according to claim 1, wherein the actinoplanes sp is inoculated in an amount of 5% to 20%.