食品与发酵工业 >

2021 , Vol. 47 >Issue 6: 92 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025434

研究报告

红茶菌中细菌纤维素产生菌的筛选、鉴定及其发酵动力学模型构建

  • 余瞻 ,
  • 赵福权 ,
  • 徐成龙 ,
  • 王珍珍 ,
  • 张泽鑫 ,
  • 沙如意 ,
  • 毛建卫
展开
  • 1(浙江科技学院 生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同中心,浙江 杭州,310023)
    2(浙江工业职业技术学院,浙江 绍兴,312000)
硕士研究生(沙如意副教授和毛建卫教授为共同通讯作者,E-mail:kevinsha_0204@163.com;zjhzmjw@163.com)

收稿日期: 2020-08-21

  修回日期: 2020-09-17

  网络出版日期: 2021-04-15

基金资助

浙江省重点研发计划项目(2017C02009);中国博士后科学基金(2018M632475);金华市农业类重大项目(2018-2-001a);省属高校基本科研业务费专项资金项目(2019JL10)

收起

Screening, identification of bacterial cellulose producing bacteria and establishment of fermentation kinetics

  • YU Zhan ,
  • ZHAO Fuquan ,
  • XU Chenglong ,
  • WANG Zhenzhen ,
  • ZHANG Zexin ,
  • SHA Ruyi ,
  • MAO Jianwei
Expand
  • 1(Zhejiang University of Science & Technology,Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,School of Biological and Chemical Engineering, Hangzhou 310023,China)
    2(Zhejiang Industry Polytechnic College, Shaoxing 312000, China)

Received date: 2020-08-21

  Revised date: 2020-09-17

  Online published: 2021-04-15

Fold

摘要

从红茶菌中筛选获得细菌纤维素(bacterial cellulose,BC)产生菌株C1,结合形态学特征及分子生物学手段,将其鉴定为木糖驹形氏杆菌(Komagataeibacter xylinus)。随后以筛选所得菌株C1为试验菌,以葡萄糖为碳源,通过分批发酵制备BC,分别构建菌体生长、产物生成以及底物消耗的动力学模型,并确定模型的动力学参数。结果表明,细菌纤维素的合成属于部分生长偶联型,3种模型的相关系数R2分别为0.998、0.958 9和0.962 3,说明实验值与模型值拟合良好,建立的动力学模型能够较好的预测木糖驹形氏杆菌发酵产BC过程中各参数的变化。该研究可以为BC的精准发酵提供技术支撑。

关键词： 红茶菌; 筛选; 发酵; 细菌纤维素; 动力学

本文引用格式

余瞻 , 赵福权 , 徐成龙 , 王珍珍 , 张泽鑫 , 沙如意 , 毛建卫 . 红茶菌中细菌纤维素产生菌的筛选、鉴定及其发酵动力学模型构建[J]. 食品与发酵工业, 2021 , 47(6) : 92 -98 . DOI: 10.13995/j.cnki.11-1802/ts.025434

Abstract

A bacterial cellulose(BC) producing strain C1 was screened from Kombucha and identified as Komagataeibacter xylinus, based on morphological characteristics and molecular biology. Then, the obtained strain C1 was used as the test bacterium to ferment BC, using glucose as carbon source. Kinetic models of bacterial growth, BC production, and substrate consumption were constructed, respectively, and the kinetic parameters of the model were determined. The results showed that the synthesis of BC belonged to the type of partial growth coupling, and the correlation coefficients R2 of the three models were 0.998, 0.958 9, and 0.962 3, respectively, indicating that the experimental values fit well with the model, and the established kinetic model can better predict the parameters in the fermentation process of Komagataeibacter xylinus. This study provides technical support for the precise fermentation of BC.

Key words： kombucha; screening; ferment; bacterial cellulose; kinetics

参考文献

[1] OSHIMA T, KONDO K, OHTO K, et al.Preparation of phosphorylated bacterial cellulose as an adsorbent for metal ions[J].Reactive and Functional Polymers, 2008, 68(1):376-383.
[2] JIN L, ZENG Z P, SHREYAS K, et al.Biocompatible, free-standing film composed of bacterial cellulose Nanofibers-Graphene composite[J].ACS Applied Materials&Interfaces, 2016, 8(1):1 011-1 018.
[3] SHEIKHI A, HAYASHI J, EICHENBAUM J, et al.Recent advances in nanoengineering cellulose for cargo delivery[J].Journal of Controlled Release, 2019, 294:53-76.
[4] 傅美娟, 邓健, 罗佳茜, 等.基于膜滤法处理的预发酵椰子水促进细菌纤维素合成机理[J].食品科学, 2019, 40(24):179-184.
FU M J, DENG J, LUO J Q, et al.Elucidation of the mechanism by which the filtrate of naturally fermented coconut water promotes bacterial cellulose synthesis[J].Food Science, 2019, 40(24):179-184.
[5] ALI M H, ALJADAANI S, KHAN J, et al.Isolation and molecular identification of two chitinase producing bacteria from marine shrimp shell wastes[J].Pakistan Journal of Biological Sciences, 2020, 23(2):139-149.
[6] JAGANNATH A, RAJU P S, Bawa A S.Comparative evaluation of bacterial cellulose (nata) as a cryoprotectant and carrier support during the freeze drying process of probiotic lactic acid bacteria[J].Lwt Food Science & Technology, 2010, 43(8):1 197-1 203.
[7] 薛璐, 杨谦, 李晓东.大豆乳清细菌纤维素在冰淇淋中的应用[J].食品与发酵工业, 2004,30(6):122-124.
XUE L,YANG Q, LI X D.Application of soybean whey bacterial cellulose in ice cream[J].Food and Fermentation Industries, 2004,30(6):122-124.
[8] SHI Z J, ZHANG Y, PHILLIPS G O, et al.Utilization of bacterial cellulose in food[J].Food Hydrocolloids, 2014, 35:539-545.
[9] 郑梅霞, 刘波, 朱育菁, 等.细菌纤维素的生物合成及在食品工业的应用[J].食品安全质量检测学报, 2019, 10(19):6 412-6 421.
ZHEN M X, LIU B, ZHU Y J, et al.Bacterial cellulose biosynthesis and application on food industry[J].Food Safety and Quality Detection Technology, 2019, 10(19):6 412-6 421.
[10] YEE F, RAZAK S.Surface modification of bacterial cellulose film[J].Mater Sci Forum, 2017, 889:71-74.
[11] 赵航, 陈沙, 张璇, 等.葡糖醋杆菌J2-1静态发酵生产细菌纤维素的培养基优化[J].中国酿造, 2020, 39(5):152-156.
ZHAO H, CHEN S, ZHANG X, et al.Medium optimization of bacterial cellulose production by Gluconacetobacter J2-1 with static fermentation[J].China Brewing, 2020, 39(5):152-156.
[12] 尹园, 马佳歌, 倪春蕾, 等.居间驹形氏杆菌发酵大豆糖蜜生产细菌纤维素条件的优化[J].食品科学, 2017, 38(18):8-16.
YI Y, MA J G, NI C L, et al.Optimization of bacterial cellulose production by fermented soybean molasses with komagataeibacter intermedius[J].Food Science, 2017, 38(18):8-16.
[13] VILLAREAL S A, BEAUFORT S, BOUAJILA J, et al.Understanding kombucha tea fermentation:A Review[J].Journal of Food Science, 2018, 83(1-3):580-588.
[14] NGUYEN N, NGUYEN P, NGUYEN H, et al.Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid[J].LWT-Food Sci Technol, 2015, 64(2):1 149-1 155.
[15] 张妍, 徐伟, 傅徐阳.红茶菌产细菌纤维素菌种分离与初步鉴定[J].食品工业, 2012, 33(10):123-125.
ZHANG Y, XU W, FU X Y.Isolation and preliminary identification of bacterial cellulose producing strain from kombucha[J].Food Industry, 2012, 33(10):123-125.
[16] 王洁琛, 陈志周, 王颖, 等.红茶菌中醋酸菌和酵母菌的分离鉴定及其相互作用[J].中国酿造, 2020, 39(3):126-130.
WANG J C, CHEN Z Z, WANG Y, et al.Isolation, identification and interaction of acetic acid bacteria and yeast in kombucha[J].China Brewing, 2020, 39(3):126-130.
[17] 李昊燃. 红茶菌中细菌纤维素产生菌的筛选鉴定及发酵条件优化[D].开封:河南大学, 2016.
LI H R.Screening and identification of a strain producing bacterial cellulose from Kombucha and purification of fermentation process[D].Kaifeng:Henan University, 2016.
[18] BUCHANAN R E, GIBBONS N E.Bergey's Manual of Systemaic Bacteriology[M].Beijing:Science Publishing House, 1984.
[19] 东秀珠, 蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社, 2001:409-412.
DONG X Z, CAI M Y.Manual for Identification of Common Bacterial Systems[M].Beijing:Science Press, 2001:409-412.
[20] 李志霞, 聂继云, 闫震, 等.响应面法对3,5-二硝基水杨酸比色法测定水果中还原糖含量条件的优化[J].分析测试学报, 2016, 35(10):1 283-1 288.
LI Z X, NIE J Y, YAN Z, et al.Optimization of 3,5-dinitrosalicylic acid colorimetry determination conditions of reducing sugar in fruits by response surface method[J].Journal of Instrumental Analysis | J Instr Anal, 2016, 35(10):1 283-1 288.
[21] 张沙沙. 细菌纤维素的发酵制备、表征及应用研究[D].杭州:浙江科技学院, 2019.
ZHANG S S.Fermentation preparation, characterization and application of bacterial cellulose[D].Hangzhou:Zhejiang University of science and technology, 2019.
[22] 察可文, 王瑞明, 马霞, 等.木醋杆菌发酵动力学模型的建立[J].工程数学学报, 2003, 20(08):21-26.
CHA K W, WANG R M, MA X, et al.Establishment of fermentation kinetics model of Acetobacter xylinum[J].Chinese Journal of Engineering Mathematics, 2003, 20(8):21-26.
[23] 邵伟, 乐超银, 熊泽, 等.醋酸杆菌合成细菌纤维素的发酵动力学研究[J].中国酿造, 2005(10):26-29.
SHAO W, LE C Y, XIONG Z, et al.Study on fermentation kinetics for bacterial cellulose production by Acetobacter pasteurianus[J].China Brewing, 2005(10):26-29.
[24] 齐香君, 张雯, 韩戌珺, 等.细菌纤维素生产菌株的动力学研究[J].食品科学, 2005, 26(12):65-67.
QI X J, ZHANG W, HAN W J, et al.Studies on fermentation kinetics of strains producing bacterial cellulose[J].Food Science, 2005, 26(12):65-67.
[25] BRICKWEDDE A, VAN D B M, GEERTMAN J M A, et al.Evolutionary engineering in chemostat cultures for improved maltotriose fermentation kinetics in Saccharomyces pastorianus lager brewing yeast[J].Frontiers in microbiology, 2017, 8:1 690.
[26] HOMUNG M, LUDWIG M, GERRARD A M, et al.Optimizing the production of bacterial cellulose in surface culture:Evaluation of substrate mass transfer influences on the bioreaction (Part 1)[J].Engineering in Life Sciences, 2006, 6(6):537-545.
[27] PERES C M, ALVES M, HEMAN D A, et al.Novel isolates of lactobacilli from fermented portuguese olive as potential probiotics[J].LWT-Food Science and Technology, 2014, 59(1):234-246.
[28] 李雪, 白新鹏, 曹君, 等.仙人掌果酒发酵动力学及其抗氧化性[J].食品科学, 2017, 38(4):87-92.
LI X, BAI X P, CAO J, et al.Fermentation kinetics and antioxidant activity of cactus wine[J].Food Science, 2017, 38(4):87-92.
[29] MONTOYA S, SANCHEZ ó J, LEVIN L.Production of lignocellulolytic enzymes from three white-rot fungi by solid-state fermentation and mathematical modeling[J].African Journal of Biotechnology, 2015, 14(15):1 304-1 317.
[30] LUEDEKING R, PIRET E L.A kinetic study of the lactic acid fermentation.Batch process at controlled pH[J].Journal of Biochemical and Microbiological Technology and Engineering, 1959, 1(4):393-412.
[31] KASHID M, GHOSALKOR A.Evaluation of fermentation kinetics of xylose to ethanol fermentation in the presence of acetic acid by Pichia stipitis:Modeling and experimental data comparison[J].Indian Journal of Chemical Technology (IJCT), 2018, 25(1):31-39.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司