摘要
利用从生产中选育得到的耐高糖菌株,通过在线的检测数据,应用改进的高浓度山梨糖流加控制工艺,考察了初始山梨糖浓度、底物浓度、流加阶段pH等对维生素C二步发酵的影响,确定了适宜的控制工艺,提高了发酵水平及设备利用率。
Using a strain which be able to endured high concentration L-sorbose selected form the process of two-step VC fermentation, based on the data were on-line measured, and the improved control technology of High Concentration L-sorbose Fed-batch fermentation, we studied the effects of beginning concentration of L-sorbose substrate concentration and pH etc. on VC two-step fermentation. A control technology which was used to control fed-batch fermentation process of L-sorbose was obtained, and the level of fermentation and the rates of equipment were also improved.
出处
《河北化工》
2006年第8期37-39,共3页
Hebei Chemical Industry
关键词
维生素C
二步发酵
山梨糖
流加
Vitamin C
two-step fermentation
L-sorbose
fed-batch
