结冷胶发酵生产工艺的优化
 |
| 第1页 |
 |
| 第2页 |
参见附件(584KB，6页)。
摘要：目的优化少动鞘脂单胞菌发酵生产结冷胶的工艺。方法摇瓶发酵，改变培养基中碳源、氮源的种类和浓度，微量元素的浓度，pH等培养条件，测定发酵液黏度、菌体浓度、粗胶及残糖含量的变化，确定合适的发酵工艺，并采用8 L发酵罐发酵生产结冷胶。结果优化后的结冷胶发酵培养基组成为：葡萄糖2 %~2.5 %，蛋白胨0.5 %~1 %，微量元素2 %；培养条件为：pH 7.5，摇瓶装液量50~100 mL，转速230 r/min，发酵温度30 ℃。优化后结冷胶摇瓶发酵产量提高了41.3 %。8 L发酵罐发酵60 h后发酵液黏度为3 214 cP，粗胶产量11.65 g/L，72 h后的澄清胶产量6.5 g/L。发酵罐中结冷胶的产量明显高于摇瓶。结论确定了优化后的结冷胶发酵生产工艺，提高了结冷胶产量。
关键词：结冷胶；胞外多糖；少动鞘脂单胞菌；发酵工艺优化
中图分类号：TS202文献标识码：A文章编号：1672-979X(2007)11-0007-06
Optimization of Fermentation Production Process of Gellan Gum
LI Hai-Jun, YAN Zhen, ZHU Xi-Qiang*, GUO Xue-Ping, LIN Pei-Xue
(Shandong Academy of Pharmaceutical Science; National Glycoengineering Research Center, Jinan 250108,China)
Abstract：Objective To optimize the fermentation production process of gellan gum by utilizing Sphingomonas paucimobilis. Methods An optimal fermentation process for shaken flask culture was achieved by altering culture conditions, such as the kinds and concentrations of carbon resource and nitrogen resource, the concentration of trace elements, pH and so on. The parameters including broth viscosity, cell density, the contents of crude gum and residual glucose were measured in order to choose a better fermentation process. The production of gellan gum in 8 L fermentor had been finished. Results A medium containing 2 %～2.5 % of glucose, 0.5 %～1 % of peptone, 2 mL/L of trace elements was found to be suitable for gellan gum production. Under the culture conditions ofinitial pH 7.5, 50～100 mL medium in 500 mL shaken flask, 230 r/m rotary rate and culture temperature 30 ℃，the optimal result could be attained. After the optimization, the yield of crude gellan gum could be increased by 41.3 %. The clarified gellan gum was prepared in an 8 L fermentor. The viscosity of broth was about 3 214 cP after the fermentation for 60 h. The crude gum could arrive at 11.65 g/L, while the clarified gum was 6.5 g/L after the fermentation for 72 h. The yield of gellan gum in fermentor was much better than that in shaken flask ......
您现在查看是摘要介绍页，详见PDF附件(584KB，6页)。