无机微粒添加对丝状微生物发酵过程的影响  

Effect of microparticle on fermentation process of filamentous microorganisms - A review

作　　者：牛坤[1] 毛健[1] 郑裕国[1] 

机构地区：[1]浙江工业大学生物工程研究所,浙江杭州310014

出　　处：《微生物学报》2015年第3期258-263,共6页Acta Microbiologica Sinica

基　　金：国家"973项目"--国家重点基础研究发展计划(2011CB710800);国家重大科学仪器设备开发专项资金(2012YQ150087)~~

摘　　要：丝状微生物是一类重要的工业发酵菌种,在液体深层发酵过程中其菌丝呈现3种形态:分散状菌丝、团状及球状,而其生长形态与发酵产物种类及产量之间又存在着重要的关系。本文结合本实验室所做的初步工作阐述了丝状微生物菌体形态对其发酵产物种类及产量的影响,以及无机微粒的添加对发酵过程中菌体形态、菌体结构以及发酵产量等的影响。Filamentous microorganisms are important biocatalysts for the fermentation industry. They usually present three types of mycelial morphology in submerged cultivation： dispersed mycelium, clumps and pellet, which have an important relationship with the product quality and yield. This paper summarizes the effect of mycelial morphology on the fermentation results as well as the effect of adding microparticles on mycelial morphology, mycelial structure and fermentation yield during the fermentation process of filamentous microorganisms.

关 键 词：丝状微生物 菌体形态 微粒 发酵产量 

分 类 号：Q935[生物学—微生物学]