白色链霉菌发酵ε-Polylysine动力学研究  

Batch fermentation kinetics of ε-Polylysine by Streptomyces Albus KD-11

作　　者：张建国[1] 钱会芳[1] 陈晓明[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品工业科技》2014年第12期222-225,共4页Science and Technology of Food Industry

基　　金：西南科技大学青年基金(07zx3125)

摘　　要：利用白色链霉菌（StreptomycesAlbusKD-11）为出发菌株在30L全自动发酵罐中进行ε-PL分批发酵动力学研究。基于L0gistic方程、Luedeking-Piret方程、类似Luedeking-Piret方程建立TStreptomycesAlbusKD-11菌体生长、ε-PL产物合成和底物葡萄糖消耗的动力学模型。利用Origin8．1软件对模型参数进行非线性拟合，建立的模型拟合程度R2均大于O．980，拟合良好。当葡萄糖初始浓度在45-55g/L范围内，实验数据与模型预测值平均相对误差小于8％，适用性良好。表明该动力学模型对指导ε-PL的发酵工艺优化具有指导意义。The kinetic models of the batch fermentation of ε-PL by Streptomyces Albus KD-11 in a 30L-bioreactor were studied. The kinetics model was proposed by using the Logistic equation for cell growth,the Luedeking Piret equation for ε-PL production and the Luedeking-Piret-like equation for consumption of glucose as substrate. Parameters were gained with nonlinear curve fit by Origin 8.1 version. The goodness-of-fit scores R2 of models are all greater than 0.980 showed good agreement of predicted values with the experimental values. Calculated results of models were compared satisfactorily with experimental data under various initial glucose concentrations（45-55g/L）,the average relative error was no more than 8%. The kinetic model had guiding process in ε-PL fermentation of Streptomyces A/bus KD-11.

关 键 词：白色链霉菌 分批发酵 动力学 Ε-聚赖氨酸 

分 类 号：TS202.3[轻工技术与工程—食品科学]