反复分批发酵法制备甘油过程中的影响因素  

MAIN FACTORS AFFECTING PREPARATION OF GLYCEROL IN REPEATED BATCH FERMENTATION

作　　者：刘永强[1] 刘德华[2] 马志国[2] 苏琼[3] 

机构地区：[1]中国科学院过程工程研究所生化工程国家重点实验室,北京100080 [2]清华大学化学工程系,北京100084 [3]西北民族学院化学系,甘肃兰州730030

出　　处：《化工学报》2002年第11期1139-1142,共4页CIESC Journal

摘　　要：对游离耐高渗酵母细胞反复分批发酵生产甘油的影响因素进行研究 ,结果表明 :反复分批发酵过程中所需的最优玉米浆浓度低于普通的分批发醇 ;较好的菌体反复利用时机确定为发酵液中残糖降至约 1% ,即细胞活性为 6 0 %时 ;在菌体的反复利用过程中残留在菌体中的代谢产物的累积会对甘油发酵产生抑制作用 。Main factors affecting production of glycerol in shake flasks in a process of repeated batch fermentation were studied. The experiments indicated that optimal concentration of corn steep liquor in repeated batch fermentation was lower than that in conventional batch fermentation because of higher cell density. The favorable occasion for reuse is when residual glucose concentration decreased to about 10 g&middotL-1, and cell viability was about 60%. The residual harmful metabolite among centrifuged cells that were not washed inhibited glycerol production in the process of repeated batch fermentation, however, washing cells before centrifuged cells were reused would eliminate inhibition.

关 键 词：制备 耐高渗酵母 甘油 反复分批发酵 代谢产物 发酵工艺 

分 类 号：TQ923[轻工技术与工程—发酵工程] TQ920.