姬松茸发酵条件的优化及其动力学分析  

Optimization of submerge fermentation conditions of Agaricus Blazei Muril and dynamics analysis

作　　者：曹新志[1] 赵迎庆 游见明[1] 刘佳[1] 任林生[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]山东省临沂思科生物科技有限公司,山东临沂276000

出　　处：《食品工业科技》2016年第3期170-176,186,共8页Science and Technology of Food Industry

摘　　要：在摇瓶条件优化的基础上对姬松茸分批发酵动力学进行了3 L发酵罐分配发酵研究,基于Logistic和Luedeking Piret方程描述姬松茸菌体生长、胞外多糖、底物消耗的代谢规律。结果表明最适培养条件为转速152 r/min、通气0.58 m3/h、接种量6%、温度24.6℃、p H6.4。在此条件下,胞外多糖含量6.955 g/L,菌体干重1.420 g/100 m L。菌体生长和胞内活性多糖生成是同步的,得到描述分批发酵过程的动力学数学模型和模型参数,同时对实验数据与模型参数进行了验证比较,模型计算与实验结果较好拟合。产活性多糖属于偶联型以及模型可用于预测发酵过程。The 3 L fermentation tank allocation fermentation research about Agaricus Blazei Muril batch fermentation dynamics was conducted on the basis of shaking flask conditions optimization,the metabolic regulation of Agaricus Blazei Murill bacteria growth,extracellular polysaccharide,substrate consumption were described based on Logistic and Luedekingpiret equation.The results showed that the optimum culture conditions were the stirring rate of 152 r / min,ventilation quantity of 0.58 m3/ h,inoculation amount of 6%,temperature of 24.6 ℃ and p H at 6.4.Under the optimized conditions,1.420 g /100 m L for dry weight of mycelium,6.955 g / L for the amount of exopolysaccharides were achieved.Bacteria growth and the activity of intracellular polysaccharide generated were synchronous,the dynamic mathematical model and model parameters of describing the batch fermentation process were obtained,at the same time,the validation comparition about experimental data and model parameters were conducted,the model calculation and the experimental results had a good fitting. The active polysaccharide was classified as coupling model and the model could be used to predict the fermentation process.

关 键 词：姬松茸 液体发酵 胞外多糖 动力学分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]