食品与发酵工业

透明质酸的变温发酵研究

  • 吴华昌 ,
  • 徐静 ,
  • 邓静 ,
  • 张伟娜
展开

网络出版日期: 2010-06-25

Application of a Two-Stage Temperature Control Strategy for HA Batch Fermentation Process

  • Wu Hua-chang ,
  • Xu Jing ,
  • Deng Jing ,
  • Zhang Wei-na
Expand

Online published: 2010-06-25

摘要

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%。

本文引用格式

吴华昌 , 徐静 , 邓静 , 张伟娜 . 透明质酸的变温发酵研究[J]. 食品与发酵工业, 2010 , 36(06) : 62 -65 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.016

Abstract

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℃.
文章导航

/