基于发酵优化和动力学建立Levan果聚糖生产的数字化模型  

Establishment of digital model for levan production based on fermentation optimization and kinetics

作　　者：于晓萌[1] 张京良[2,3] 孙永超[4] 姜言晖 沈照鹏[2,3] 王鹏[1] 江晓路[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]中国海洋大学医药学院,山东青岛266003 [3]青岛海洋生物医药研究院,山东青岛266071 [4]同济大学数学科学学院,上海200092

出　　处：《食品与发酵工业》2016年第12期20-25,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(U1406402-5)

摘　　要：利用自动发酵罐对巨大芽孢杆菌(Bacillus megaterium)GJT321生产Levan果聚糖的发酵培养条件进行优化,并对发酵动力学进行研究,采用Logistic方程、Luedeking-Piret方程和底物消耗的物料平衡方程分别建立菌体生长、产物合成和底物消耗动力学的数字化模型,应用MATLAB软件进行模型拟合,获得模型的参数、方程和曲线。模型的拟合值与发酵测定的实验值拟合良好,该模型能较好地反映Bacillus megaterium GJT321生产Levan果聚糖发酵过程中菌体生长、Levan果聚糖合成和蔗糖消耗的变化规律,为发酵过程的在线控制和预测提供理论基础。The culture optimization and kinetics of Bacillus megaterium GJT321 fermentation producing levan in automatic fermentor was studied in this paper. Logistic equation, Luedeking - Piret equation and material balance e- quation of substrate consumption were employed to establish cell growth, product synthesis and substrate consumption kinetics digital models. The parameters, equations and curves were determined by using MATLAB software. The mod- el indicated a good correlation between fitted values and experimental values, and reflected the change rules of cell growth, levan synthesis and sucrose consumption during the production of levan by Bacillus megaterium GJT321. The establishment of fermentation kinetics digital models could provide fundamental basis for following production process control and prediction.

关 键 词：动力学模型 发酵优化 Levan果聚糖 巨大芽孢杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]