谢氏丙酸杆菌产V_(B12)原位分离发酵  

Study on Fermentation of V_(B12 by Propionibacterium shermanii in an In Situ Product Removal Bioreactor

作　　者：李涛[1] 向微[1] 杜连祥[1] 路福平[1] 

机构地区：[1]天津市工业微生物重点实验室天津科技大学生物工程学院

出　　处：《食品与发酵工业》2006年第10期78-81,共4页Food and Fermentation Industries

摘　　要：VB12是谢氏丙酸杆菌的胞内次级代谢产物,其传统发酵方法是分批发酵。发酵液中丙酸的浓度达到10g/L时就会对菌体生长产生抑制作用。因此及时地将丙酸从发酵液中分离出去,将会提高菌体浓度,从而可以显著提高VB12产量。文中将无机陶瓷膜分离技术与谢氏丙酸杆菌发酵耦合,构建了一种新型原位分离发酵系统,通过活性炭吸附成功地将发酵体系中的丙酸分离出去,有效解除了丙酸对菌体生长的抑制作用,实现了VB12的高密度发酵,菌体干重由13.5 g/L提高到35.99 g/L,提高了1.67倍,VB12的产量由33.5 mg/L提高到63.1mg/L,提高了0.88倍。High concentration cultivation seemed to be the most effective means of achieving higher productivity because vitamin B12 accumulates in the cells. The problems associated with conventional vitamin B12 fermentation largely stem from the strong end product inhibition caused by propionate acid even at very low concentration of 10 g/L. So the cell concentration and productivity of vitamin B12 will be improved by the removal of propionate. A ceramic membrane module was applied in the P. shermanii fermentation to improve the cell concentration and productivity of vitamin B12. By the removal of propionate with activated charcoal , high concentration of cell and vitamin B12 were abtained comparing to the batch fermentation. The cell dry weight increased from 13.5 g/L to 35.99 g/L and the vitamin B12 concentration increased from 33.5 mg/L to 63.1 mg/L by applying the new fermentation apparatus. The cell and vitamin B12 concentrations were 1.67 and 0.88 fold of those in the batch fermentation respectively.

关 键 词：VB12 原位分离 无机陶瓷膜 活性炭 

分 类 号：TS201.3[轻工技术与工程—食品科学]