Vc二步发酵新组合菌系B_(15-14)的筛选及其条件优化  

Screening and Conditions Optimization of Vitamin C Bi-Step Fermentation by Neo-Combination Strain System B_(15-14)

作　　者：康艳红[1] 赵军[1] 杨伟超[1] 张海宏 徐慧[1] 孙彩霞[3] 

机构地区：[1]中国科学院沈阳应用生态研究所,辽宁沈阳110016 [2]东北制药总厂,辽宁沈阳110026 [3]东北大学,辽宁沈阳110004

出　　处：《微生物学杂志》2008年第4期35-38,共4页Journal of Microbiology

摘　　要：筛选出了一组Vc二步发酵的新组合菌系（命名为B15-14），研究了环境因子对新菌系产酸的影响。结果显示：新组合菌系的最适底糖浓度为7％；温度为29～33℃，31℃为最适；适当增加通气量（20-30mL装液量，250mL三角瓶）有利于产酸；起始pH值范围为6．0—7．5；以Bt菌做伴生菌时，发酵40h就已达到终点。明显缩短了发酵时间。A neo-combination strain system for bi-step vitamin C fermentation was screened, and the effects of environmental factors on the system were studied. The results showed that the most suitable substrate sugar concentration was 7%, under temperature 29 - 33℃, and 31℃ was the most suitable. And properly increase aeration volume （20 ~ 30 mL filled in 250 mL flask） was conducive to acid production with starting pH at 6.0 ~ 7.5. With Bacillus thuringiensis （Bt） as associated strain the fermentation ended within 40 hours, obviously shortened the fermentation time.

关 键 词：VC二步发酵 2-酮基-L-古龙酸 苏云金芽胞杆菌 氧化葡萄糖酸杆菌 

分 类 号：TQ924[轻工技术与工程—发酵工程]