Profiling and identification of fermentation odorants from industrial production of antibiotics
YANG Xiaofang1,2,, JIAO Ruyuan1,2, ZHU Xinmeng1,2,3, ZHAO Xiumei4, YU Jianwei5, WANG Dongsheng1,2,3,, 1.State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China 2.Yangtze River Delta Branch, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Yiwu 322000, China 3.University of Chinese Academy of Science, Beijing 100049, China 4.Department of Environment, North China Pharmaceutical Co. Ltd., Shijiazhuang 050015, China 5.Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
Abstract:Complaints caused by odors from the fermentative production of antibiotics is challenging in China. Appropriate control of fermentation odorants has become an urgent environmental problem for the pharmaceutical factories. In this work, the characteristics of fermentation odor emitted from production of active pharmaceutical ingredients corresponding to erythromycin, tetracycline and tylosin was investigated, using different analytics including olfactory evaluation, electronic nose, gas chromatography-coupled ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry(GC-MS) analysis. The integrative results showed that there were significant differences in the odor characteristics and composition of volatiles among the distinct fermentation off-gas samples. The untreated off-gas derived from erythromycin fermentation had obviously musty flavor and the odor concentration was significantly higher than that of tetracycline and tylosin. Gosmin and 2-methylisoborneol (2-MIB) were identified as the key odorants during erythromycin fermentation, while the peculiar odor oriented from tetracycline and tylosin fermentation is probably owning to the mixing of oxygen-containing organic compounds such as aldehydes and organic sulfides. Among the three kinds of off-gas, the one produced from erythromycin fermentation was more likely correlated with odor pollution and having difficulty in deodorization. This could be attributed from the characteristics of large emission load and very low odor threshold of odorants. By analyzing and identifying the odor pollution characteristics of different kinds derived from fermentation production of antibiotics, the findings could provide a reference for future treatment of odor pollution and safer environmental management of fermentative antibiotics production. Key words:biopharmaceutical/ odor pollution/ profiling analysis/ key odorants.
图1抗生素发酵制药简化流程及各环节气态污染的释放 Figure1.Simplified flow chart of fermentation production of antibiotics and release of gas pollutants
图43种抗生素发酵液的气相离子迁移谱二维成像图及不同发酵时间样品的指纹对比图 Figure4.GC-IMS two-dimensional images of erythromycin, tetracycline, tylosin broth and fingerprint plot of fermentation broth at different time
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1.State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China 2.Yangtze River Delta Branch, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Yiwu 322000, China 3.University of Chinese Academy of Science, Beijing 100049, China 4.Department of Environment, North China Pharmaceutical Co. Ltd., Shijiazhuang 050015, China 5.Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China Received Date: 2020-05-20 Accepted Date: 2020-06-08 Available Online: 2020-08-12 Keywords:biopharmaceutical/ odor pollution/ profiling analysis/ key odorants Abstract:Complaints caused by odors from the fermentative production of antibiotics is challenging in China. Appropriate control of fermentation odorants has become an urgent environmental problem for the pharmaceutical factories. In this work, the characteristics of fermentation odor emitted from production of active pharmaceutical ingredients corresponding to erythromycin, tetracycline and tylosin was investigated, using different analytics including olfactory evaluation, electronic nose, gas chromatography-coupled ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry(GC-MS) analysis. The integrative results showed that there were significant differences in the odor characteristics and composition of volatiles among the distinct fermentation off-gas samples. The untreated off-gas derived from erythromycin fermentation had obviously musty flavor and the odor concentration was significantly higher than that of tetracycline and tylosin. Gosmin and 2-methylisoborneol (2-MIB) were identified as the key odorants during erythromycin fermentation, while the peculiar odor oriented from tetracycline and tylosin fermentation is probably owning to the mixing of oxygen-containing organic compounds such as aldehydes and organic sulfides. Among the three kinds of off-gas, the one produced from erythromycin fermentation was more likely correlated with odor pollution and having difficulty in deodorization. This could be attributed from the characteristics of large emission load and very low odor threshold of odorants. By analyzing and identifying the odor pollution characteristics of different kinds derived from fermentation production of antibiotics, the findings could provide a reference for future treatment of odor pollution and safer environmental management of fermentative antibiotics production.
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