食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 67 - 73

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032870

研究报告

补料分批发酵法对细菌纤维素产量、结构及流变学特性的影响

  • 马浩博 ,
  • 游泽锐 ,
  • 廖晓慧 ,
  • 侯诗雯 ,
  • 陈小露 ,
  • 李思漫 ,
  • 廖秋冬 ,
  • 李琳 ,
  • 陈思谦
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  • 1(东莞理工学院 化学工程与能源技术学院,广东 东莞,523808)
    2(东莞理工科技创新研究院,广东 东莞,523808)
    3(东莞理工学院 中国轻工业健康食品开发与营养调控重点实验室,广东 东莞,523808)
第一作者:本科生(陈思谦讲师为通信作者,E-mail:chensq@dgut.edu.cn)

收稿日期: 2022-07-04

  修回日期: 2022-08-10

  网络出版日期: 2023-04-06

基金资助

广东省科技创新战略专项资金项目(pdjh2021b0494);国家自然科学基金青年科学基金项目(31801544);东莞理工学院科技创新研究院平台建设项目(KCYCXPT2017007)

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Effects of fed batch fermentation on yield, structure, and rheological properties of bacterial cellulose

  • MA Haobo ,
  • YOU Zerui ,
  • LIAO Xiaohui ,
  • HOU Shiwen ,
  • CHEN Xiaolu ,
  • LI Siman ,
  • LIAO Qiudong ,
  • LI Lin ,
  • CHEN Siqian
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  • 1(School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China)
    2(Institute of Science and Technology Innovation, Dongguan University of Technology, Dongguan 523808, China)
    3(Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, Dongguan University of Technology, Dongguan 523808, China)

Received date: 2022-07-04

  Revised date: 2022-08-10

  Online published: 2023-04-06

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摘要

补料分批发酵法是工业上常用的连续发酵生产手段。其中,引入新批次的液态培养基的过程可能会对细菌纤维素(bacterial cellulose, BC)凝胶的产量和品质造成影响。该研究探讨了2株木糖驹形氏杆菌ATCC 53582和ATCC 700178在补料分批发酵过程中菌体数目、培养基碳源及氮源浓度的变化,并对补料分批法生产的细菌纤维素的产量、微观结构及流变学特性进行了研究。结果表明,在发酵第7天,ATCC 53582的BC产量约是ATCC 700178的12倍。通过3次分批补充碳源、氮源和种子液,菌株ATCC 700178的BC产量最高,增长了5.9倍,但3次补料残留了约8~9 g/L的碳源。BC凝胶表现出强弹性特性,拥有纳米级纤维网络结构。菌株ATCC 700178分批补料生产的BC凝胶强度随补料次数增加而增强。该研究对连续生产品质稳定的细菌纤维素凝胶提供了理论支撑。

关键词： 补料分批发酵; 细菌纤维素; 木糖驹形氏杆菌; 流变学; 碳源

本文引用格式

马浩博 , 游泽锐 , 廖晓慧 , 侯诗雯 , 陈小露 , 李思漫 , 廖秋冬 , 李琳 , 陈思谦 . 补料分批发酵法对细菌纤维素产量、结构及流变学特性的影响[J]. 食品与发酵工业, 2023 , 49(5) : 67 -73 . DOI: 10.13995/j.cnki.11-1802/ts.032870

Abstract

Fed batch is a common continuous fermentation production method in industry. The process of adding new batch of liquid medium may affect the yield and quality of bacterial cellulose (BC) gels. In this study, two strains belonged to Komagataeibacter genus, ATCC 53582 and ATCC 700178 were compared in the process of fed batch fermentation in terms of the changes in the optical density of cells, as well as the concentration of carbon and nitrogen sources in the medium. Also, the effect of fed batch fermentation on the yield, microstructure and rheological properties of BC was studied. The result showed that the BC yield of strain ATCC 53582 was about 12 times as high as the yield of ATCC 700178 at the 7th day of fermentation. By supplementing of carbon source, nitrogen source and seeds in three batches, the yield of BC produced by strain ATCC 700178 increased by a maximum of 5.9 times, but there was about 8-9 g/L of residual carbon after the three batches. BC gels showed strong elastic properties and nano-scale fibril network structure. The gel strength of BC produced by strain ATCC 700178 was enhanced with the increased number of batches. This study provides theoretical support for the continuous production of bacterial cellulose gel with stable quality.

Key words： fed batch fermentation method; bacterial cellulose; Komagataeibacter; rheology; carbon source

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