一株产琥珀酸的菌株筛选鉴定及其动力学研究  

Isolation, identification and fermentation kinetic of succinic acid producing strain

作　　者：唐少宇[1,2] 周如金[1,2] 盛晓晓[1] 邱松山[2] 张战军[2] 

机构地区：[1]江苏科技大学生物与化学工程学院,镇江212000 [2]广东石油化工学院,茂名525000

出　　处：《食品科技》2013年第6期2-6,共5页Food Science and Technology

摘　　要：琥珀酸是三羧酸循环的中间产物,广泛应用于食品、化学、医药等领域。从酒曲中筛选出一株产琥珀酸的优势菌株BS2012,通过菌落形态、生理生化特征、16S rDNA基因序列相似性分析,确定该菌种属于史氏芽孢杆菌(Bacillus Smithii)。发酵产琥珀酸动力学研究基于Logistic模型和Luedeking-Piret模型,得到了描述菌体生长和琥珀酸生成的动力学数学模型和模型参数,模型计算与实验结果拟合良好,模型正确地反应了菌体生长及琥珀酸发酵的发酵过程及其动力学机制。Succinic acid is a kind of intermediates of tricarboxylic acid cycle, which is widely used in fields of food, chemistry and pharmaceutical industry. A potential succinic acid producing strain named BS2012 is screened from distillers yeast. It was determined that this strain belongs to Bacillus Smithii by the physical and biochemical determination and 16S rDNA molecular analysis. Fermentation kinetics research, which is based on Logistic mathematical model and Luedeking-Piret mathematical model, results in mathematical model and model parameters of strain growth and succinic acid producing. The model calculated results match satisfactorily with the experimental data, which provides a reasonable description of strain growth and succinic acid fermentation process and its dynamic mechanism.

关 键 词：琥珀酸 菌种鉴定 发酵动力学 

分 类 号：TS201.3[轻工技术与工程—食品科学]