摘要
实验充分利用混合菌系氧化葡萄糖酸杆菌(Gluconobacter oxydans)和蜡状芽孢杆菌(Bacillus cereus)混合发酵的优良特性,通过在发酵过程中间歇流加L-山梨糖的方法,实现了在自动控制温度、pH和溶氧的条件下,高效发酵L-山梨糖生成2-酮基-L-古龙酸(2-KLG)的目的。结果表明:当将L-山梨糖的终浓度调高到14%(w/v)时,2-KLG产量为130mg/mL左右,转化率达90%,发酵周期40-60h之间。结论:发酵过程中间歇流加L-山梨糖可以解除高浓度糖对产酸的抑制作用,提高了糖的转化率,但是发酵周期略有延长。
The experiment made full use of the good characteristics of mixed culture of Gluconobacter oxydans and Bacillus cereus.With the auto-control conditions oftemperature,pH and DO,a fed-batch L-sorbose fermentation process was used to produce the high production of2-keto-L-gulonic acid.The results indicated that the fermentation broth contained about 130mg/mL(conversion ratio:90%) of 2-KLG under optimum conditions and the fermentaion time was about 40-60 hours when the final concentration of L-sorbose added up to 14%(w/v).The conclusion:the fed-batch L-sorbose fermentation process canceled the inhibition ofhigh L-sorbose and increased the conversion ratio of L-sorbose,but the fermentation time was longer than before.
出处
《生物技术》
CAS
CSCD
2005年第2期59-61,共3页
Biotechnology
