葡萄糖浓度及补料方式对透明质酸发酵的影响  

Effect of glucose concentration and feeding methods on hyaluronic acid fermentation

作　　者：吴祥坤[1] 王腾飞[1] 李丕武[1] 

机构地区：[1]齐鲁工业大学生物工程学院,山东济南250353

出　　处：《食品工业科技》2016年第13期198-201,270,共5页Science and Technology of Food Industry

基　　金：国家"863计划"项目(2012AA021504);泰山学者建设工程专项经费资助

摘　　要：本研究以兽疫链球菌（Streptococcus zooepidemicus）为出发菌株,在10 L全自动发酵罐中进行透明质酸的发酵研究,考察葡萄糖浓度和补料方式对发酵结果的影响。结果显示,控制葡萄糖总浓度为80 g/L,采用初始葡萄糖浓度为40 g/L,一次性补加剩余40 g/L葡萄糖的方式时,菌体量和透明质酸的产量比分批培养时分别提高了13.5%和28.5%,乳酸的积累量降低7.89%,透明质酸的相对产率达到了10.02%,平均分子量达到了1.56×10~6u。因此,透明质酸的发酵生产可以采用补糖的方式提高生产强度和产品质量。In this study, Streptococcus zooepidemicus （ effect of glucose concentration and feeding methods on Streptococcus zooepidemicus） as the starting strain, the Hyaluronic acid fermentation was studied in 10 L automatic fermentation tank.The results showed that the total concentration of glucose should be controlled at 80 g/L, and both of the initial and supplemented glucose concentration was 40 g/L The cell amount and production of hyaluronic acid were increased by 13.5% and 28.5% compared with the batch culture while the accumulation of tactic acid was reduced by 7.89% ,the relative yield of hyaluronic acid was 10.02% ,and average molecular weight was 1.56 × 106 u.Thus,the production of hyaluronic acid fermentation can be used single carbohydrate supplement cultured ways to enhance the intensity of production and product quality.

关 键 词：兽疫链球菌 分批培养 补料分批培养 透明质酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]