生黑醋酸杆菌山梨醇高浓度发酵的培养特性  

The fermentation characteristic of Gluconbacter melanogenus in medium with high concentration of D-sordibol

作　　者：荆士华[1,2] 汲涌 陈宏权 姜铭妍 谌明 杨伟超[1] 张海宏 徐慧[1] 

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

出　　处：《微生物学杂志》2009年第4期103-106,共4页Journal of Microbiology

摘　　要：调节生黑醋酸杆菌的代谢特性,实现其在高浓度山梨醇下的发酵。改变发酵所用种液的培养特性以及在发酵中期补加山梨醇。在摇瓶培养条件下,通过上述方法可以将Vc一步发酵中底物山梨醇的浓度从23%提高到38%,培养30 h时发酵率达95%,山梨糖产量达360 mg/mL。在优化后的实验条件下山梨糖的发酵产率得到明显提高。To control the characteristic of Gluconbacter melanogenus in medium with high concentration of D-sordibol （38%）. Experiments were implemented by adding D-sorbitol during fermentation and changing innoculium. The resuits showed that the strain could be cultured well in medium containing D-sorbitol from 23% to 38%. The conversion rate of D-sorbitol to L-sorbose in medium with 38% D-sorbitol was 95% after fermentation for 30 hour. Productivity of sorbose was improved notably under optimized conditions.

关 键 词：发酵 山梨醇 山梨糖 高浓度 种液 

分 类 号：Q93[生物学—微生物学]