搅拌与溶氧对黄原胶发酵的影响  

The Effects of Agitator speed and Dissolved Oxygen During Xanthan Gum's Fermentation

作　　者：林剑[1] 郑舒文[1] 徐世艾[1] 

机构地区：[1]烟台大学生物工程系,烟台264005

出　　处：《中国食品添加剂》2003年第2期63-65,15,共4页China Food Additives

基　　金：教育部高等院校骨干教师计划项目

摘　　要：黄原胶是由黄单胞菌分泌的一种胞外酸性杂多糖 ,几十年来国内外许多学者对黄原胶的生物合成机理、黄胶产生菌的生理生化特性及其发酵工艺等方面进行了较系统的研究。西方综述了利用机械式生物反应器发酵生产黄原胶时 ,搅拌转速与溶氧对黄原胶发酵过程中的各种参数的控制以及黄原胶质量的影响。Xanthan gum,an exopolysaccharide with unique rheological properties,is produced by bacteria of the genus Xanthomonas The production process of Xanthan gum,the physiological and biochemical properties of Xanthomonas,as well as the techniques of Xanthan fermentation have been subjects of a number of studies in recent years In this paper,the effects of agitator speed and dissolved oxygen of the controlling of various parameters during fermentation and on the production and quality of Xanthan gum in stir_bioreactors are summarized

关 键 词：黄原胶 生物反应器 溶氧 搅拌转速 发酵 生物合成 

分 类 号：TQ28[化学工程—有机化工]