VC二步发酵高糖流加工艺的研究  

Studies on a Fed-batch Technology of High Concentration L-Sorbose in VC Two-step Fermentation

作　　者：张亚军 梁丙辰 李海涛 

机构地区：[1]华北制药集团维尔康公司,河北石家庄050031 [2]河北省化学工业研究院,河北石家庄050031

出　　处：《河北化工》2006年第8期37-39,共3页Hebei Chemical Industry

摘　　要：利用从生产中选育得到的耐高糖菌株,通过在线的检测数据,应用改进的高浓度山梨糖流加控制工艺,考察了初始山梨糖浓度、底物浓度、流加阶段pH等对维生素C二步发酵的影响,确定了适宜的控制工艺,提高了发酵水平及设备利用率。Using a strain which be able to endured high concentration L-sorbose selected form the process of two-step VC fermentation, based on the data were on-line measured, and the improved control technology of High Concentration L-sorbose Fed-batch fermentation, we studied the effects of beginning concentration of L-sorbose substrate concentration and pH etc. on VC two-step fermentation. A control technology which was used to control fed-batch fermentation process of L-sorbose was obtained, and the level of fermentation and the rates of equipment were also improved.

关 键 词：维生素C 二步发酵 山梨糖 流加 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]