采用兽疫链球菌进行摇瓶发酵,研究了30～40℃范围内温度对透明质酸(HA)分批发酵的影响,结果表明:34℃时菌体量最大为13.1g/L,38℃下HA的产量最高为82mg/100mL;在此基础上,提出分阶段控制温度策略,通过L18(37)正交实验优化出的最优变温发酵条件是:发酵前期控制温度在34℃,进入稳定期12h时,改变发酵温度至40℃,在此变温条件下发酵HA的产量可达105.3mg/100mL,比38℃恒温发酵提高了28.4%。

HA batch fermentation process using Streptococcus zooepidemicus was discussed under different temperatures which were varied from 30 ℃ to 40℃,the results show that the optimal bacterial growth temperature is 34℃ and the highest yield up to 82mg/100mL at 38℃.Application of a two-stage temperature control strategy was developed base on those studies.The orthogonal of L18(37)indicated that when pre-fermentation temperature was controlled at 34℃ and changed to 40℃ in product synthesis phase,the yield of HA increased to 105.30 mg/100 mL,which is 28.4% higher compared to that of fermentation at single temperature of 38℃.