蜡样芽孢杆菌发酵产脂肪酶的分批发酵动力学  

Kinetics models of batch fermentation of Bacillus cereus CGMCC No.12336 for lipase production

作　　者：欧志敏[1] 马兰[1] 

机构地区：[1]浙江工业大学药学院,浙江杭州310014

出　　处：《发酵科技通讯》2017年第1期1-5,共5页Bulletin of Fermentation Science and Technology

基　　金：浙江省自然科学基金资助项目(LY15B060005)

摘　　要：对蜡样芽孢杆菌Bacillus cereus CGMCC No.12336发酵生产脂肪酶的动力学模型进行了研究.分别测定了B.cereus CGMCC No.12336发酵过程中菌体细胞质量浓度、脂肪酶的活性浓度和还原糖的质量浓度,运用Logistic,Luedeking-Piret等方程对实验数据进行了非线性拟合,阐明了B.cereus CGMCC No.12336分批发酵过程中菌体细胞生长、产物合成和基质消耗的动力学模型并拟合得到了动力学参数.为检验动力学模型的可靠性,对得到的模型进行了实验验证.结果表明:动力学模型与实验数据拟合良好,能较好地描述B.cereus CGMCC No.12336分批发酵过程的动力学特征.The kinetics models for lipase batch fermentation by Bacillus cereus CGMCC No. 12336 were studied. During the fermentation process of B. cereus CGMCC No. 12336, cell density, lipase activity and reducing sugar content were determined, respectively. Based on the Logistic and Luedeking-Piret equation, the kinetics models of cell growth, lipase formation and substrate consumption were established by nonlinear least-squares fitting method and the kinetic parameters were obtained. The verification of the experimental results demonstrated the accuracy of the model and indicated that the kinetics models were in good agreement with the experimental data, which was used for the description of the fermentation process.

关 键 词：蜡样芽孢杆菌 脂肪酶 分批发酵 动力学模型 

分 类 号：TQ92[轻工技术与工程—发酵工程]