琥珀酸发酵菌种研究进展  

The Research Progress of Succinic Acid Fermentation Strains

作　　者：王庆昭[1] 赵学明[1] 

机构地区：[1]天津大学化工学院生化工程系

出　　处：《生物工程学报》2007年第4期570-576,共7页Chinese Journal of Biotechnology

基　　金：国家自然科学基金(No20536040);国家重点基础研究发展计划项目(No2003CB716003;No2007CB707802)资助~~

摘　　要：琥珀酸作为一种重要的化学中间体的潜力已经为人们所认识,而发酵法生产琥珀酸是使这一潜力变为经济上可行的最好方法之一。菌种在发酵法中占有非常重要的地位,是决定整个过程的关键。系统介绍了关于发酵法生产琥珀酸的菌种研究进展,并对各种菌株的发酵特点和问题做了分析,最后展望了菌种的发展方向。The potential of succinic acid as an important chemical intermediates had been realized and fermentation is one of the best ways to make it possible in economical aspect. Fermentation organism is the key part of the fermentation method. The updated research developments of fermentation organisms and the fermentation characteristics and problems of them were reviewed and analyzed in this paper. Finally, the development future of fermenation organism was forecasted.

关 键 词：琥珀酸 发酵 大肠杆菌 产琥珀酸厌氧螺菌 产琥珀酸放线杆菌 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]