链球菌分批发酵生产透明质酸及其动力学研究进展  

Advance in haluronic acid batch fermentation by Streptococcus and its kinetic study

作　　者：康超[1] 杨洋[1] 李湘萍[2] 何鑫平[1] 黄时海[1] 

机构地区：[1]广西大学生命科学与技术学院,广西南宁530005 [2]广西大学动物繁殖研究所,广西南宁530005

出　　处：《食品工业科技》2010年第8期381-385,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(30660126);广西青年科学基金(桂科青0339006)

摘　　要：透明质酸(HA)是一种具有特殊生理功能的高分子糖,在医药和化妆品工业中有着广泛的应用。本文综述了近年来透明质酸发酵研究的一些进展,并介绍了分批发酵中不同初糖浓度,pH,搅拌转速对菌体生长和产物形成过程的影响及透明质酸发酵动力学模型。Hyaluronic acid （ HA） is a kind of polysaccharide with special physical functions,and has been used widely in cosmetic and medical areas. In this summary,development of HA fermentation in recent years was introduced.The influence of different prime sugar concentration,pH and mixing speed in batch fermentation on cell growth and the product formation process was introduced.The kinetic models of HA fermentation was analysed.

关 键 词：兽疫链球菌 HA 动力学 

分 类 号：TS201.3[轻工技术与工程—食品科学]