摘要
研究了不同 pH值对D 核糖产量的影响。发酵初期pH自然下降时有利于菌体生长 ,菌体生长对数期较长 ,菌体质量浓度最高可达 15 .3g/L ;发酵中后期 pH值控制在 7.0时有利于D 核糖的持续合成 ,同时对D -核糖的流加补料发酵进行了初步研究 ,最终使菌体质量浓度最高达到 2 0 .1g/L ,D 核糖产量达到了 6 2 .5g/L。
The effect of different pH on biomass and D-ribose production during the process of batch fermentation was tested. It was showed that cultivation of the strain without controlled pH was advantageous to obtain high level of dry cell weight and lengthen the logarithmic phase. The period of D-ribose production was prolonged when pH of the medium was set at 7.0 during the stationary phase. Fed batch fermentation of D-ribose was preliminarily studied,and the dry cell weight and the yield of D-ribose reached 20.lg/L and 62.5g/L respectively.
出处
《氨基酸和生物资源》
CAS
2002年第1期26-28,共3页
Amino Acids & Biotic Resources
基金
天津市自然科学基金重点资助项目
关键词
PH
D-核糖发酵
补料发酵
D-ribose
pH control
fed batch fermentation
