食品与发酵工业 >

2012 , Vol. 38 >Issue 01: 92 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.01.023

食品与发酵工业

单级连续发酵生产D-核糖

  • 张生克 ,
  • 闫世梁 ,
  • 黄惠英 ,
  • 史小利 ,
  • 李林 ,
  • 朱腾跃 ,
  • 崔凤霞
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网络出版日期: 2012-01-25

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Study on Production of D-Ribose Single-stage Continuous Fermentation

  • Zhang Sheng-ke ,
  • Yan Shi-liang ,
  • Huang Hui-ying ,
  • Shi Xiao-li ,
  • Li Lin ,
  • Zhu Teng-yue ,
  • Cui Feng-xia
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Online published: 2012-01-25

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摘要

考察了D-核糖单级连续发酵的起始时间、稀释率、流加糖浓度对D-核糖单级连续发酵的影响。结果表明,在24 h后以稀释率为0.06 h-1,流加糖浓度为200 g/L时进行单级连续发酵,D-核糖产率达到最大,可达4.0 g/(L.h)以上。

关键词： D-核糖; 连续发酵; 枯草芽孢杆菌

本文引用格式

张生克 , 闫世梁 , 黄惠英 , 史小利 , 李林 , 朱腾跃 , 崔凤霞 . 单级连续发酵生产D-核糖[J]. 食品与发酵工业, 2012 , 38(01) : 92 -95 . DOI: 10.13995/j.cnki.11-1802/ts.2012.01.023

Abstract

Starting time of D-ribose single-stage continuous fermentation was detected.The effects of dilution rates and influent glucose concentration on single-stage continuous fermentation were also investigated.The results indicated that optimal productivity reached more than 4.0 g/L/h under the conditions of starting time 24h,dilution rates 0.06 h-1 and influent glucose concentration 200 g/L.The steady stage was obtained effects 48h of continuous fermentation,and various parameters held stable for 160 h.

Key words： D-Ribose; continuous fermentation; Bacillus subtilis

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