【正文】 romycin 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 excellent strains Key Words: Erythromycin Antibiotics Ferment Saccharopolyspora streptomycete 1 引言 紅霉素（ erythromycin， Er）的發(fā)現(xiàn)和應(yīng)用已有很長時(shí)間的歷史。要想獲得高質(zhì)量高產(chǎn)量的紅霉素就必須對菌種進(jìn)行篩選和鑒定。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。 作者簽名： 日 期： 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 .......................................