一株芽孢杆菌在维生素C二步发酵中对小菌的促进作用  

Promotion effect of Bacillus megaterium on Ketogulonigenium vulgare in two-step fermentation of vitamin C

作　　者：王静 冯文亮[2,3] 王丽丽[2] 仪宏[2] 

机构地区：[1]华北制药维尔康有限公司,石家庄050031 [2]河北科技大学生物科学与工程学院,石家庄050018 [3]华北制药生物燃料研究所,石家庄050035

出　　处：《生物加工过程》2009年第1期24-28,共5页Chinese Journal of Bioprocess Engineering

基　　金：河北省科技厅基金资助项目(0454700512D-2)

摘　　要：从土壤中分离到1株能更好促使小菌生长和产酸的芽孢杆菌B601,作为伴生菌与巨大芽孢杆菌相比,在生长过程中,发酵液中B601活菌数小于巨大芽孢杆菌,而其芽孢数则多于巨大芽孢杆菌。对B601组成菌系的发酵条件进行优化,得到如下结果:100 g/LL-山梨糖、6 g/L尿素、10 g/L玉米浆、培养温度30℃和发酵周期44 h。与巨大芽孢杆菌组成菌系相比其底物L-山梨糖质量浓度提高了25%,尿素下降了50%,玉米浆质量浓度下降了33%,温度提高了2℃,发酵周期缩短了4 h。结果表明:B601作为伴生菌,与巨大芽孢杆菌相比,该菌株明显提高了发酵效率。A strain of Bacillus megaterium B601, in possession of promotion effect on Ketogulonigenium vulgare growth and acid production, was screened from soil. Under mixed fermentation conditions, the number of the viable bacterium was less than that of B. megaterium, but the number of the spores was more than that of B. megaterium. The conditions for the fermentation associated B601 were optimized as follows：L-sorbose 10%, urea 0.6%, corn steep liquor 1.0%, culture temperature 30 ℃, pH 6. 8, and fermentation time 44 h. Compared with the control fermentation, L-sorbose production was enhanced by 25% , the urea consumption and the corn steep liquor were decreased by 50% and 33% , respectively, the culture temperature was increased by 2 ℃, and the fermentation time was reduced by 4 h. The efficiency of fermentation was improved using B601 associated bacteria.

关 键 词：巨大芽孢杆菌 伴生菌 2-酮基-L-古龙酸 普通生酮基古龙酸菌 维生素C 

分 类 号：TQ924[轻工技术与工程—发酵工程]