【正文】 icillin supply is also gradually improved, therefore, penicillin fermentation of workshop design also factory is so important. Keywords: penicillin。 關(guān) 鍵詞 : 青霉素 。國內(nèi)外有許多家青霉素工廠，要想自己的工廠在眾多工廠中立于不敗之地，改良工藝設(shè)計(jì)和對(duì)工廠車間設(shè)計(jì)是一件最起碼的要求，比如說工廠空氣的凈化，工廠車間的消毒。年產(chǎn) 1 萬噸青霉素原料藥工廠發(fā)酵車間的設(shè)計(jì) 摘 要 青霉素是高效廣譜抗生素，其對(duì)革蘭氏陽性細(xì)菌有很好的抑制作用 ,青霉素的發(fā)酵對(duì)人們生活中治療疾病有很好的療效。青霉素的工藝設(shè)計(jì)與研究對(duì)青霉素工廠的發(fā)展有極其重要的作用。近年來國內(nèi)外市場(chǎng)對(duì)青霉素的需求呈攀升趨勢(shì)，所以對(duì)于青霉素的供應(yīng)量也逐漸提高，因此，青霉素工廠的發(fā)酵車間設(shè)計(jì)也就非常重要了。發(fā)酵 。 Fermentation。Workshop design ............................................................................................................................. 1 產(chǎn)品名稱 .......................................................................................................... 1 設(shè)計(jì)依據(jù) .......................................................................................................... 1 工廠設(shè)計(jì)原則 .................................................................................................. 2 青霉素藥物治療對(duì)象 ...................................................................................... 2 青霉素藥物按來源的分類 ............................................................................. 2 2 青霉素發(fā)酵工藝流程 ................................................................................................. 3 青霉素發(fā)酵工藝流程路線 .............................................................................. 3 培養(yǎng)基的特點(diǎn) .................................................................................................. 3 培養(yǎng)基中各成分特點(diǎn) .................................................................................. 3 碳源的選擇 ............................................................................................... 3 無機(jī)鹽 ....................................................................................................... 4 添加前體 ................................................................................................... 4 培養(yǎng)基種類特點(diǎn) .......................................................................................... 4 菌種生長(zhǎng) .......................................................................................................... 4 主要設(shè)備工藝流程框圖 ................................................................................. 5 3 工藝控制及要點(diǎn) ......................................................................................................... 5 工藝控制 ....................................................................................................... 5 影響發(fā)酵產(chǎn)率的因 素 .................................................................................. 5 溫度 .............................................................................................................. 5 值 .............................................................................................................. 6 溶解氧 .......................................................................................................... 6 消沫 .............................................................................................................. 6 菌絲濃度 ...................................................................................................... 6 菌絲生長(zhǎng)速度 .............................................................................................. 6 菌 絲形態(tài) ...................................................................................................... 7 工藝控制要點(diǎn) .................................................................................................. 7 種子質(zhì)量的控制 .......................................................................................... 7 培養(yǎng)基成分的控制 ...................................................................................... 8 發(fā)酵培養(yǎng)的控制 .......................................................................................... 8 4 工藝計(jì)算 ..................................................................................................................... 9 物料衡算 .......................................................................................................... 9 熱量衡算 ..................................................................................................... 11 生物熱 ........................................................................................................ 12 攪拌熱 ........................................................................................................ 13 汽化熱 ........................................................................................................ 13 發(fā)酵熱 ........................................................................................................ 13 5 設(shè)備選型 ................................................................................................................... 13 工藝流程圖 ................................................................................................... 13 發(fā)酵車間輔助設(shè)備 ....................................................................................... 13 原料處理設(shè)備 ........................................................................................... 13 、輸送設(shè)備 ................................................................................................. 15 培養(yǎng)基滅菌設(shè)備 ........................................................................................ 16 空氣壓縮及除菌設(shè)備 ............................................................................... 17 設(shè)備管道清洗與滅菌 ................................................................................ 18 無菌水設(shè)備 ............................................................................................... 19 發(fā)酵罐 ........................................................................................................... 20 6. 車間總體布局 ......................................................................................................... 22 車間組成 ........................................................................................................ 22 車間布局原則 ......................................