氧化葡萄糖酸杆菌产2-酮基-D-葡萄糖酸的发酵过程优化  

Optimized fermentation process of Gluconobacter oxydans producing 2-keto-D-gluconic acid

作　　者：蔡文 曾伟主 周景文 CAI Wen;ZENG Weizhu;ZHOU Jingwen(Jiangnan University National Engineering Laboratory,Wuxi 214122,China)

机构地区：[1]国家工程实验室(江南大学)

出　　处：《食品与发酵工业》2019年第11期40-45,共6页Food and Fermentation Industries

基　　金：国家自然科学基金重点项目(31830068);国家自然科学基金优秀青年基金项目(21822806)

摘　　要：2-酮基- D -葡萄糖酸(2-keto-D-gluconic acid,2-KGA)可作为食品添加剂、照片显影剂、洗涤剂等,也是合成 D -异抗坏血酸的重要前体。为提高2-KGA的产量及转化率,对2-KGA发酵生产工艺条件进行优化。从5株野生菌株中筛选出最优菌株 Gluconobacter japonicus CGMCC 1.49,在摇瓶上进行培养基以及培养条件的优化。在此基础上,在3 L发酵罐中进行发酵优化实验,提高2-KGA的产量。当葡萄糖质量浓度为100 g/L,玉米浆粉质量浓度为20 g/L,发酵温度为30 ℃时,摇瓶水平发酵产量为76.3 g/L,较优化前提高了120.0%。在3 L发酵罐上控制恒定pH值为6、溶氧浓度30%条件下,一次性补料发酵产量最高为122.1 g/L,较摇瓶水平提高了26.7%,转化率达75.5%。研究表明,发酵过程优化对提高野生菌株产2-KGA是一种行之有效的方法,优化结果可为后续的放大实验节省发酵成本,为氧化葡萄糖酸杆菌产2-KGA的工业化生产奠定了基础。In order to increase the yield of 2-keto- D -gluconic acid (2-KGA),a strain Gluconobacter japonicus CGMCC 1.49 with the best performance was selected from five wild strains. The culture medium and conditions of G. japonicus CGMCC 1.49 were optimized in shaking flasks,followed by optimizing its fermentation condition in a 3 L fermenter. With 100 g/L glucose,20 g/L corn syrup powder,and fermented at 30 ℃,the yield of 2-KGA in shaking flasks reached 76.3 g/L,which was 120.0% higher than that before optimization. In the 3 L fermenter with constant pH of 6 and 30% dissolved oxygen,disposable feed fermentation resulted in the highest yield of 2-KGA (122.1 g/L ),which was 26.7% higher than that in shaking flasks,and the conversion rate was 75.5%. Therefore,fermentation optimization was an effective method to improve 2-KGA production from wild type strains. The results can lower the cost of scale-up fermentation and lay a foundation for industrializing the production of 2-KGA by Gluconobacter.

关 键 词：氧化葡萄糖酸杆菌 2-酮基-D-葡萄糖酸 过程控制 发酵优化 补料发酵 

分 类 号：TQ921[轻工技术与工程—发酵工程]