不同磷酸氢二钠浓度对谷氨酸发酵的影响  

Effects of Different Levels of Disodium Hydrogen Phosphate on Glutamate Fermentation

作　　者：臧传刚 梁恒宇 王宏龄 郝小明 王晓健 林海龙 陈博 

机构地区：[1]中粮营养健康研究院,北京100020 [2]中粮生化能源(龙江)有限公司,黑龙江齐齐哈尔161100

出　　处：《食品研究与开发》2015年第14期125-130,共6页Food Research and Development

基　　金：国家973计划项目子课题(工业和环境微生物抗酸和抗高温元器件的构建与性能评估;2013CB733901);中粮集团技术开发研究项目(龙江生化谷氨酸棒杆菌生产水平的提升;2013-C2-T011)

摘　　要：以谷氨酸工业菌株S9114为研究对象,在摇瓶培养条件下,研究不同浓度磷酸盐对谷氨酸发酵的影响,找到更适合该菌株产酸的磷酸氢二钠浓度范围,然后对该范围内磷酸氢二钠浓度谷氨酸发酵过程中主要指标进行动态研究。结果表明,2.095 mmol/L的磷酸氢二钠浓度与工业上普遍采用的磷酸氢二钠浓度6.280 mmol/L相比,生物量、谷氨酸产酸浓度和转化率均得到显著提高。Under flask culture conditions, the effects of different phosphate concentrations on industrial strain S9114 glutamate fermentation were discussed in this work. A more suitable range of disodium hydrogen phosphate concentration for glutamate yield was developed , then the dynamics of major indexes during glutamate fermentation processes were compared. Results showed that the concentration of glutamate and conversion rates of glucose to glutamate had been improved significantly under 2.095 mmol/L disodium hydrogen phosphate condition compared with 6.280 mmol/L, level commonly used in industrial production.

关 键 词：谷氨酸 磷酸氢二钠 谷氨酸棒杆菌 S9114 发酵 

分 类 号：TQ922.1[轻工技术与工程—发酵工程]