透明质酸补糖分批发酵工艺研究  

STUDY ON FED-BATCH GLUCOSE SUPPLEMENT FERMENTATION OF HYALURONIC ACID

作　　者：武薇[1] 杜连祥[1] 路福平[1] 万金营[1] 朱婧[1] 

机构地区：[1]天津科技大学生物工程学院,天津市工业微生物重点实验室,天津300457

出　　处：《食品研究与开发》2008年第11期108-111,共4页Food Research and Development

摘　　要：采用马链球菌(Streptococcus equi)在7L自动发酵罐中进行分批补加葡萄糖发酵生产透明质酸(HA)。结果表明:采用葡萄糖初始浓度为35g/L,分批补加葡萄糖,使其浓度控制在20g/L～25g/L,通气量固定1.5L/min,通过调节搅拌转速(170r/min～300r/min)使发酵中后期溶氧控制在10%,可使HA的产量达到5.6g/L,平均分子量达到1.78×106u,较分批发酵时HA产量提高90%,分子量提高46%。Control of the fed-batch fermentation process of hyaluronic acid （HA） produced by Streptococcus equi was studied. The initial concentration of glucose was 35 feeding. The aeration rate is 1.5 L/min. The dissolved oxygen g/L and then was controlled at 20 g/L-25 g/L by （DO） level was maintained at 10 % air saturation by controlling agitator speeds from 170 r/min to 300 r/min. The result showed that the yield of HA was increased to 5.6 g/L and the average molecular weight was 1.78×10^6 u. Compared with the batch fermentation, the concentration and average molecular weight of HA increased separately by 90 % and 46 %.

关 键 词：透明质酸 分批补料发酵 马链球菌 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]