生黑醋酸杆菌在高浓度山梨醇下的半连续发酵特性  

Studies on the Characteristic of Gluconbacter melanogenus with High Concentration of D-sordibol in Semi-continuous Fermentation

作　　者：荆士华[1,2] 汲涌 李春杰 姜铭妍 杨伟超[1] 谌明 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：《生物技术》2009年第6期77-78,共2页Biotechnology

摘　　要：目的:调节生黑醋酸杆菌生物和代谢特性,以提高发酵效率。方法:通过改变种液特性,采用半连续培养的方式,对生黑醋酸杆菌在高醇浓度下的生长特性进行了研究。结果:通过优化可以提高VC一步发酵底物山梨醇浓度达38%,32h左右发酵率达95%,山梨糖产量达360mg/ml,半连续培养连续5批之间产糖稳定,没有明显差别。结论:通过优化,有效地提高了山梨糖的产率。Objective：To control the characteristic of Gluconbacter melanogenus in medium with high concentration of D-sordibol（38%）.Method：by changing seed liquid and using semi-continuous fermentation.Result：The strain could be cultured well in medium containing D-sorbitol in 38%.The conversion rate of D-sorbitol to L-sorbose in medium with 38% D-sorbitol was 95% over 30 hours.There was no notably different about the yields of L-sorbose in 5 generations fermentations continuously.Conclusion： The productivity of sorbose was improved notably.

关 键 词：发酵 山梨醇 L-山梨糖 种液 

分 类 号：Q935[生物学—微生物学]