维生素C发酵中伴生菌对氧化葡糖杆菌的影响  

EFFECTS OF BACILLUS CEREUS ON GLUCONOBACTER OXYDANS IN VITAMIN C FERMENTATION PROCESS

作　　者：焦迎晖[1] 张惟材[1] 谢莉[1] 袁红杰[1] 陈梦霞 

机构地区：[1]军事医学科学院生物工程研究所,北京100071 [2]维生药业石家庄有限公司,石家庄050035

出　　处：《微生物学通报》2002年第5期35-38,共4页Microbiology China

摘　　要：通过分析维生素C二步发酵过程中活菌数、产酸量、pH、糖酸转化活力等 ,研究了蜡状芽孢杆菌 (俗称大菌 )对氧化葡糖杆菌 (俗称小菌 )生长和产酸的影响。结果表明 ,在大菌存在情况下 ,小菌的活菌数约为单菌培养条件下的 5倍 ,产酸量为单菌培养条件下的 2～ 3倍 ,糖酸转化活力为单菌培养条件下的 2～ 3倍 ,提示在混合菌发酵条件下大菌仅仅是通过刺激小菌的生长而促进小菌产酸。用小菌休止细胞进行的糖酸转化实验结果也表明 ,无论大菌的发酵上清液还是破碎的菌体 ,都未发现对小菌产酸产生直接影响。The effects of Bacillus cereus on the growth of Gluconobacter oxydans and 2-keto-L-gulonic acid (2-KGA) formation during two-step fermentation process of vitamin C were investigated. It is shown that under co-culture conditions of the two strains, comparing to single strain fermentation with G. oxydans , as much as about 5 times of cells of G. oxydans , 2～3 times 2-KGA and 2～3 times of bioconversion activities were formed, suggesting that the improved 2-KGA formation may caused only by stimulation of B. cereus on the growth of G. oxydans . The results of bioconversion with resting cells of G. oxydans also showed that neither the culture supernatant nor the cell-free extracts indicated any obvious clue of direct effect on the biotransformation activity.

关 键 词：维生素C 发酵 伴生菌 氧化葡糖杆菌 蜡杆芽孢杆菌 

分 类 号：TQ466[化学工程—制药化工]