Research on Physical and Chemical Properties of Corynebacterium glutamicum in Fermentation Process of the Glucose of Wheat Starch  

小麦淀粉糖发酵过程谷氨酸菌理化性质研究(英文)

作　　者：黄继红[1] 周靖波[2] 欧歌[3] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]华南师范大学生命科学学院,广东广州510631 [3]中国人民解放军第四军医大学,陕西西安710033

出　　处：《Agricultural Science & Technology》2013年第3期516-519,共4页农业科学与技术（英文版）

基　　金：Supported by National High-tech 863 Project of China(No.2003AA001029)~~

摘　　要：[Objective] This study aimed to investigate the physical and chemical char- acteristic of Corynebacterium glutamicum in fermentation process of the glucose of wheat starch. [Method] The purity of glutamic acid in fermentation period, optical density and cell viability of bacteria were detected as indicators for regression com- parison and analysis. [Result] The relative error d=-3.316 6% within the experimental range of Warburg trace breathing apparatus and double function analyzer. The linear relationship was s1=（1-d）s2. During the fermentation process of the glucose of wheat starch, the average cell activity was 6.24 μA and the maximum cell activity was 6.61 μA. [Conclusion] Compared with optical density, cell viability can more accurate- ly reflect the physical and chemical properties of Corynebacterium glutamicum in fermentation process of the glucose of wheat starch. There was certain correlation between cell membrane phospholipids and cell viability.[目的]为了考察小麦淀粉糖发酵过程中谷氨酸菌种的理化特性。[方法]以不同发酵时间内代谢谷氨酸的纯度以及菌体的光密度和细胞活性能为检测指标、并对定性和定量指标进行分析回归比较。[结果]华勃氏微量呼吸仪与双功能分析仪在试验范围内,检测误差为d=3.3166%,其线性关系为s1=(1-d)s2,在小麦淀粉糖发酵过程中,细胞活性能平均值6.24μA,最高值为6.61μA。[结论]细胞活性能比菌体光密度更真实反应菌体在小麦淀粉糖发酵过程的理化性质,细胞膜磷脂与细胞活性能有相关性。

关 键 词：Glucose of wheat starch Glutamic acid Cell viability Physical and chemical characteristic 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]