两阶段温度控制策略提高Lactobacillus kefiranofaciens发酵生产Kefiran  

Two-stage Temperature Controlling Strategy for Kefiran Production in the Culture by Lactobacillus kefiranofaciens

作　　者：朱至[1] 廖鲜艳[1] 纪凯[1] 堵国成[1] 陈坚[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室

出　　处：《过程工程学报》2008年第1期144-147,共4页The Chinese Journal of Process Engineering

摘　　要：分析了温度对开菲尔基质乳杆菌Lactobacillus kefiranofaciens分批发酵生产胞外多糖Kefiran过程的影响,发现在发酵前期细胞平均比生长速率和Kefiran平均比合成速率达到最大值时的温度较高(33℃),在发酵后期二者达到最大值所需的温度较低(28℃),因此提出两阶段温度控制策略以提高Kefiran分批发酵的产量和发酵强度.结果表明,两阶段温度控制策略的实施可以进一步提高Kefiran的合成能力,Kefiran产量达到4.65g/L,比温度控制在28和33℃分别提高了12%和46%,发酵强度分别提高了36%和33%.In batch culture for Kefiran production with Lactobacillus kefiranofaciens, the maximal values of average specific growth rate and average specific production rate of Kefiran were obtained at a higher temperature （33 ℃） in the first culture stage, afterwards, their maximums were obtained at a lower temperature （28 ℃）. A two-stage temperature controlling strategy was proposed to enhance both the yield and the productivity of Kefiran. As a result, Kefiran concentration reached 4.65 g/L, which was respectively increased by 12% and 46% of that at 28 and 33 ℃, and Kefiran productivity was increased by 36% and 33% of that at the above two temperatures respectively.

关 键 词：温度 LACTOBACILLUS kefiranofaciens 分批发酵 KEFIRAN 两阶段策略 

分 类 号：Q939.9[生物学—微生物学]