肠膜明串珠菌CGMCC 1.10327为发酵菌株,质量浓度为2%的蔗糖为底物,采用分批发酵,研究甘露醇的生成。为了优化甘露醇的生成,分别考察了添加5 g/L的葡萄糖、3种盐(K2HPO4、乙酸钠、柠檬酸铵)、不同的初始pH和加入0.2%的CaCO3对产甘露醇的影响。结果表明,葡萄糖的加入有助于提高甘露醇的产量。3种盐(K2HPO4、乙酸钠、柠檬酸铵)对甘露醇的生成有明显的影响,当分别为2 g/L、5 g/L和2 g/L时,甘露醇的产量最高。最佳的初始pH=6。向培养基中加入0.2%的CaCO3,甘露醇的产量明显的降低。

The production of mannitol by Leuconostoc mesenteroides CGMCC 1.10327 using sucrose(2%,m/v) as the carbon source was investigated in batch culture fermentation.To optimize the production of mannitol,the effects of glucose(5 g/L),three salt nutrients(K2HPO4,NaAC,and ammonium citrate),various initial culture pHs,and 0.2% CaCO3 on the production of mannitol were investigated,respectively.The results showed that glucose contributed to improve the yield of mannitol.Three salt nutrients(K2HPO4,NaAC,and ammonium citrate) had significant effects on the production of mannitol,and the highest yield of mannitol was obtained when three salt nutrients were 2 g/L,5.0 g/L,and 2 g/L,respectively.The highest yield of mannitol was obtained at initial pH 6.0.Moreover,the yield of mannitol was significantly decreased by adding CaCO3.