【正文】 I 本 科 畢 業(yè) 論 文 紅霉素產(chǎn)生菌的篩選與鑒定 Study on Erythromycin bacteria screening and evaluation 學(xué)院名稱： 生物與食品工程學(xué)院 專業(yè)班級(jí)： 生物技術(shù) 2021 級(jí) 1 班 學(xué)生姓名： 學(xué) 號(hào)： 指導(dǎo)教師姓名： 指導(dǎo)教師職稱： 講 師 2021 年 5 月 I 目 錄 摘要 .............................................................................................................................................. IV Abstract .........................................................................................................................................II 引言 ................................................................................................................................................ 1 第一章 緒論 ............................................................................................................................... 2 總體研究現(xiàn)狀 ............................................................................................................... 2 生產(chǎn)工藝優(yōu)化研究現(xiàn)狀 ............................................................................................... 2 紅霉素簡介 ................................................................................................................... 3 紅霉素的特點(diǎn) ............................................................................................................... 4 紅霉素的性狀 ............................................................................................................... 4 紅霉素的藥理作用 ....................................................................................................... 4 第二章 材料與方法 ................................................................................................................. 5 材料與儀器 ................................................................................................................... 5 試驗(yàn)材料 ............................................................................................................. 5 試驗(yàn)試劑 ............................................................................................................. 5 試驗(yàn)儀器 ............................................................................................................. 5 試驗(yàn)方法 ....................................................................................................................... 6 發(fā)酵液的預(yù)處理和過濾 ..................................................................................... 6 紅霉素的提取 ..................................................................................................... 6 發(fā)酵方法 ............................................................................................................. 6 第三章 試驗(yàn)結(jié)果 ...................................................................................................................... 8 選因素、定水平 ........................................................................................................... 8 實(shí)驗(yàn)方案及其實(shí)驗(yàn)結(jié)果 ............................................................................................... 9 菌種的初篩與馴化 ..................................................................................................... 12 紅霉素產(chǎn)生菌的篩選和鑒定 ..................................................................................... 12 菌株的生物學(xué)特性及鑒定 ......................................................................................... 13 II 菌株的形態(tài)特征 ............................................................................................... 13 菌株的生理生化 特征 ....................................................................................... 13 菌種鑒定 ..................................................................................................................... 16 第四章 討論 ............................................................................................................................. 18 結(jié)論 .............................................................................................................................................. 19 參考文獻(xiàn) .................................................................................................................................... 20 致謝 .............................................................................................................................................. 22 III 紅霉素菌種的篩選及鑒定 摘要： 紅霉素 （ erythromycin， Er） 別名愛紅康，是大家都非常熟悉的一種大環(huán)內(nèi)酯類堿性抗生素，具有廣譜抗菌活性，紅霉素的抗菌譜和青霉素 G相似，對(duì)革蘭氏陽性菌具有抗菌活性。紅霉素是臨床上常用的抗生素之一，其游離堿供口服用，乳酸糖鹽供注射用。有耐藥性金黃色葡萄球菌感染和溶血性鏈球菌感染所引致的疾病的首選紅霉素藥物，它也可用于青霉素過敏患者。由于紅霉素的這種很普遍的用途，所以提高發(fā)酵液中紅霉素產(chǎn)量顯的至關(guān)重要。要想獲得高質(zhì)量高產(chǎn)量的紅霉素就必須對(duì)菌種進(jìn)行篩選和鑒定。所以本課題運(yùn)用發(fā)酵方法研究紅霉素菌種的篩選及鑒定，從篩 選的方法和過程上進(jìn)行詳細(xì)的論述和解釋，最后通過鑒定選擇出了克雷伯氏菌屬、氨基酸球菌屬和變形菌屬這幾種優(yōu)秀菌種。 關(guān)鍵詞： 紅霉素；抗生素；發(fā)酵；糖多孢菌；鏈霉菌 IV Erythromycin strain screening and identification Abstract： Erythromycin is all very familiar with an antibiotic, is found that the erythromycin Streptomyces fermentation product broadspectrum antibacterial activity of large ring lactone class antibiotic, antibacterial spectrum and its similar to penicillin G, have antibacterial activity for grampositive bacteria Erythromycin is one of the monly used antibiotics, clinical treatment is resistant staphylococcus aureus infection and drug of choice for hemolytic streptococcus infection caused disease, and can be used for penicillin allergy sufferers So it is very important to increase production of erythromycin in the fermented liquid change So this topic with erythromycin fermentation method research the screening and identification of species, from the screening method and the process to explain in detail, finally selected through the identification of klebsiella genera coccus of amino acids and deformation of the several kinds of