透明质酸的发酵及提取工艺  

Fermentation and Extraction of Hyaluronic Acid

作　　者：汪江波[1] 黄金明[1] 张晶[1] 

机构地区：[1]湖北工业大学发酵工程省部共建教育部重点实验室,武汉430068

出　　处：《华中农业大学学报》2010年第5期648-653,共6页Journal of Huazhong Agricultural University

基　　金：湖北省自然科学基金项目(2008CDB063)资助

摘　　要：采用诱变筛选获得的马疫链球菌EF02,发醇后透明质酸(hyaluronic acid,HA)的产量达3.05g/L,通过单因素及正交试验摇瓶培养优化发酵培养基,再经15L发酵罐发酵,发酵后HA的产量为3.47g/L,与EF02优化处理前相比,提高了13.77%;通过对发酵条件优化,发酵后HA的产量为3.66g/L,与EF02优化处理前相比,提高了20.0%。对产物HA进行分离纯化,HA提取率达98.36%,HA纯度达91.28%,蛋白质残留率为0.97%。Streptococcus equin EF02 yielding 3.05 g/L HA was obtained through mutation and screening.After optimizing with single factor and orthogonal experiments,the fermentation medium was put into the 15 L fermentor.The yield of HA was 3.47 g/L,increasing by 13.77% compared with EF02 before optimization.It produced HA 3.66 g/L under the optimized fermentation conditions,increasing 20.00% comparing with EF02 before optimization.HA products were isolated and purified.The results showed that the extraction rate of HA,purity and the residual rate of protein was 98.36%,91.28%,0.97%,respectively.

关 键 词：透明质酸 马疫链球菌 发酵 分离纯化 

分 类 号：Q939.97[生物学—微生物学]