工业生产条件下噬菌体对2-酮基-D-葡萄糖酸发酵的影响(英文)  

Effects of the Bacteriophages on 2-Keto-D-gluconic Acid Fermentation in Industrial Process

作　　者：孙文敬[1,2] 赵峰梅[3] 赵生旺[3] 秦丽 郭金权[3] 刘敬泽[1] 

机构地区：[1]河北师范大学生命科学学院 [2]山西省生物研究所,山西太原030006 [3]山西省生物研究所 [4]郑州市生物化工厂

出　　处：《食品科学》2005年第8期36-41,共6页Food Science

摘　　要：考察了工业生产条件下噬菌体对2-酮基-D-葡萄糖酸发酵的危害,并研究了噬菌体侵染后菌体形态、种子培养过程和发酵过程的变化。研究结果表明,噬菌体侵染导致了发酵转化率的下降、发酵周期的延长和发酵液过滤速率的降低。发酵前期、中期和后期的噬菌体侵染所造成的危害差异显著(p<0.01),侵染时期愈早所造成的危害愈大。The bacteriophages damage to 2-keto-D-gluconic acid fermentation in the industrial process was investigated. After infection by the bacteriophages, the morphology of the bacteria, the changes of the seed culture and the fermentation course were also observed. The results showed that the bacteriophages infection resulted in the reduction of conversion ratio, the prolongation of fermentation period and the decrease of fermentation broth filtration rate. The damage caused by the bacteriophages infection had significant differences among earlier-, middle- and later-fermentation stages（p〈0.01） respectively. The earlier the infection started, the more serious the damage was.

关 键 词：噬菌体 2-酮基-D-葡萄糖酸 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]