新组合菌系SCB329-SCB933利用L-山梨糖发酵生产维生素C前体——2-酮基-L-古龙酸的研究 Ⅱ.利用L-山梨糖批加技术实现高糖发酵  

Production of Vitamin C Precursor——2-Keto-L-Gulonic Acid from L-Sorbose by A Novel Bacterial Component System of SCB329-SCB933 II. High Sorbose Fermentation by Installment-Batch Method

作　　者：任双喜[1] 何建明[1] 宋祺[1] 叶晴[1] 郭新友[1] 陈策实[1] 尹光琳[1] 

机构地区：[1]中国科学院上海生物工程研究中心,上海200233

出　　处：《工业微生物》1997年第2期5-9,共5页Industrial Microbiology

摘　　要：新组合菌系氧化葡萄糖酸杆菌SCB329-苏芸金芽孢杆菌SCB933能在较长时间内保持高的转化活力且具有极强的抗杂菌污染的特性。在一次投糖分批发酵的基础上,探索在控制溶氧、pH、温度等条件下,分批加入L-山梨糖发酵生产2-酮基-L-古龙酸新工艺。采用新工艺,既充分利用了菌系的优良特性,又避免了高糖浓度可能对菌系造成的不良影响。L-山梨糖最终浓度达到14%（w/v）,产酸120—135g/l,转化率90％左右,发酵周期40—65h。Gluconobacter oxydans SCB 329-Bacillus thuringiensis SCB 933 were a novel component bacterial system, capable of producing 2-keto-L-gulonic acid from L-sorbose at high speed for a long period under proper cultivation conditions. When the system of SCB329- SCB933 was used to perform the batch fermentation in the 8% (w/v) L-sorbose-containing fermentation medium, it could keep high activity to produce 2-keto-L-gulonic acid from L-sorbose even at the end of fermentation. So the process was improved by adding L-sorbose in several installments to the fermentation medium in the course of cultivation. The final concentration of L-sorbose was about 14%(w/v). The resulting fermentation broth contained 120-135 g/l (conversion ratio: about 90%) of 2-keto-L- gulonic acid under optimum conditions.

关 键 词：维生素C L-山梨糖 L-古龙酸 发酵 细菌 

分 类 号：TQ924[轻工技术与工程—发酵工程]