红霉素
红霉素：产生菌：Streptomyces erythreus
结构：Erythromycin is a polyhydroxylactone that contains two sugars. The aglycone portion of the molecule, erythranolide, is a 14-membered lactone ring. An amino sugar, D-desosamine, is attached through a b-glycosidic linkage to the C-5 position of the lactone ring. The tertiary amine of desosamine confers a basic character to erythromycin (pK 8.8). Through this group, a number of acid salts of the antibiotic have been prepared. A second sugar, L-cladinose, which is unique to erythromycin, is attached via a b-glycosidic linkage to the C-3 position of the lactone ring. The fermentation process that produces commercial grade erythromycin is not entirely selective. It results in the production of small quantities of erythromycin B (EB), C(EC), D(ED), E(EE) and F(EF), in addition to EA, which is the major component.EB, EC and EE are the most important impurities found in commercial samples of erythromycin. 楼主是做红霉素发酵的吗？不知道你是用的什么菌？我很想知道在发酵过程中前期、中期、后期的菌丝形态的差异，不知道能传几张图片来看看不？
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