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假单胞菌胞外多糖发酵条件的研究 总被引:6,自引:0,他引:6
研究了假单胞菌(Pseudomonassp.6)利用木糖产胞外多糖的发酵条件。实验表明KH2PO4,O2和高碳氮比对多糖合成有促进作用,在发酵后期补加木糖有助于多糖产量的提高 相似文献
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密环菌胞外多糖的发酵条件研究 总被引:3,自引:0,他引:3
密环菌是天麻的共生菌,有研究证明,密环菌的菌丝及发酵液有与天麻相类似的药理作用,为此,我们进行密环菌深层发酵产胞外多糖条件的研究。研究结果表明:菌丝生长和多糖产生的最适初始pH为5.9左右;消泡剂用量在一定内增加,有利于菌丝的生长,但增加消泡剂用量会不利于多糖的产生;接种量大,菌丝得率高,但接种量为10%时的多糖得率最高;装液量试验表明,通气量大,有利于菌丝的生长和多糖的产生;机械搅拌对菌丝的生长和多糖的产生都不利;生长动态实验证明,密环菌可在6d内完成液体发酵;以豆粕粉作氮源时,菌丝得率最高,以麸皮作氮源时,多糖产量最高;红薯粉为密环菌菌丝生长和多糖产生的最适碳源。 相似文献
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本文报道了液体培养灵芝Gl8801菌林产生胞外多糖的最佳发酵条件和胞外多搪的化学组成。适宜的液体培养基(g/L):饴糖40,花生饼粉30,KH_2PO_41.5,(NH_4)_2SO_41.5,MgSO_4·7H_2O_(0.75),CaCO_32,最适起始pH5.5。300ml三角瓶装培养基60ml,发酵温度28℃。摇瓶(165rpm)培养7~8天,发酵液纯多糖含量可达880mg/L。灵芝胞外多糖分为水溶性多糖和水不溶性多糖两种。水溶性多糖的单糖组份为半乳糖、葡萄糖、阿拉伯糖和木糖,所含单糖重量比为6:4:4:1。不溶性多糖为葡聚糖。灵芝胞外多糖的糖环构型为吡喃糖,末端糖基构型,半乳糖为α型,葡萄糖为β型。 相似文献
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蜜环菌胞外多糖的发酵条件研究 总被引:6,自引:0,他引:6
蜜环菌是天麻的共生菌 ,有研究证明 ,蜜环菌的菌丝及发酵液有与天麻相类似的药理作用 ,为此 ,我们进行了蜜环菌深层发酵产胞外多糖条件的研究。研究结果表明 :菌丝生长和多糖产生的最适初始pH为 5.0左右 ;消泡剂用量在一定范围内增加 ,有利于菌丝的生长 ,但增加消泡剂用量会不利于多糖的产生 ;接种量大 ,菌丝得率高 ,但接种量为1 0 %时的多糖得率最高 ;装液量试验证明 ,通气量大 ,有利于菌丝的生长和多糖的产生 ;机械搅拌对菌丝的生长和多糖的产生都不利 ;生长动态试验证明 ,蜜环菌可在 6d内完成液体 相似文献
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用摇瓶正交试验研究了根瘤菌Rhizobium sp.N613合成根瘤菌胞外多糖(rhizobium exopolysaccharide,REPS)的最佳培养基配方和最适培养条件。采用10L自动控制罐进行了分批发酵试验,获得了合成REPS的发酵动力学参数。经40h的补料分批发酵与代谢调控,REPS产量达到11.31g/L。此外,抗肿瘤实验表明,当REPS剂量为5mg/kg时,其抑瘤率可达53.40%。结果表明,REPS的发酵周期短,产量高,成本低,且具有良好的免疫活性与增稠性,有着极高的开发应用价值。 相似文献
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液体发酵灵芝是目前灵芝多糖开发的有效途径。以灵芝的生物量和胞外多糖为指标,对影响灵芝发酵的条件进行了研究。单因素实验表明灵芝发酵的最佳碳源、(?)源和生长因子分别是葡萄糖、酵母膏和维生素B1,最适温度、起始pH值和摇床转速分别是28℃、5.5和160 rpm。最佳培养方式是接种后静置4 h再振荡培养,其生物量和胞外多糖的产量最高,分别为7.743g/L和0.907g/L。 相似文献
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Hridayabhiranjan Shukla Lakshmikanthrao Viswanathan Niranjan Prasad Shukla 《Enzyme and microbial technology》1984,6(12):560-564
Data obtained on the conversion of d-glucose to alcohol using Saccharomyces cerevisiae in batch culture has been analysed kinetically. The effects of different kinetic parameters, e.g. rates of ethanol and biomass formation, rate of d-glucose utilization and variation of pH have been studied. Analysis of data was made on the basis of Michaelis-Menten, Leudeking-Piret and simple kinetics. Unsteady rate behaviour in the lag phase was observed and explained. 相似文献
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von Schalien R Fagervik K Saxén B Ringbom K Rydström M 《Biotechnology and bioengineering》1995,48(6):631-638
In order to study and control fermentation processes, indirect on-tine measurements and mathematical models can be used. In this article we present a mathematical on-line model for fermentation processes. The model is based on atom and partial mass balances as well as on equations describing the acid-base system. The model is brought into an adaptive form by including transport equations for mass transfer and unstructured expressions for the fermentation kinetics. The state of the process, i.e., the concentrations of biomass, substrate, and products, can be estimated on-line using the balance part of the model completed with measurement equations for the input and output flows of the process. Adaptivity is realized by means of on-line estimation of parameters in the transport and kinetic expressions using recursive regression analysis. These expressions can thus be used in the model as valid equations enabling prediction of the process. This makes model-based automation of the process and testing of the validity of the measurement variables possible. The model and the on-line principles are applied to a 3.5-L laboratory tormentor in which Saccharomyces cerevisiae is cultivated. The experimental results show that the model-based estimation of the state and the predictions of the process correlate closely with high-performance liquid chromatography (HPLC) analyses. (c) 1995 John Wiley & Sons, Inc. 相似文献
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AIMS: To study the effects of assimilable nitrogen concentration on growth profile and on fermentation kinetics of Saccharomyces cerevisiae. METHODS AND RESULTS: Saccharomyces cerevisiae was grown in batch in a defined medium with glucose (200 g l(-1)) as the only carbon and energy source, and nitrogen supplied as ammonium sulphate or phosphate forms under different concentrations. The initial nitrogen concentration in the media had no effect on specific growth rates of the yeast strain PYCC 4072. However, fermentation rate and the time required for completion of the alcoholic fermentation were strongly dependent on nitrogen availability. At the stationary phase, the addition of ammonium was effective in increasing cell population, fermentation rate and ethanol. CONCLUSIONS: The yeast strain required a minimum of 267 mg N l(-1) to attain complete dryness of media, within the time considered for the experiments. Lower levels were enough to support growth, although leading to sluggish or stuck fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: The findings reported here contribute to elucidate the role of nitrogen on growth and fermentation performance of wine yeast. This information might be useful to the wine industry where excessive addition of nitrogen to prevent sluggish or stuck fermentation might have a negative impact on wine stability and quality. 相似文献
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Almeida JR Runquist D Sànchez i Nogué V Lidén G Gorwa-Grauslund MF 《Biotechnology journal》2011,6(3):286-299
Conversion of agricultural residues, energy crops and forest residues into bioethanol requires hydrolysis of the biomass and fermentation of the released sugars. During the hydrolysis of the hemicellulose fraction, substantial amounts of pentose sugars, in particular xylose, are released. Fermentation of these pentose sugars to ethanol by engineered Saccharomyces cerevisiae under industrial process conditions is the subject of this review. First, fermentation challenges originating from the main steps of ethanol production from lignocellulosic feedstocks are discussed, followed by genetic modifications that have been implemented in S. cerevisiae to obtain xylose and arabinose fermenting capacity per se. Finally, the fermentation of a real lignocellulosic medium is discussed in terms of inhibitory effects of furaldehydes, phenolics and weak acids and the presence of contaminating microbiota. 相似文献
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In the highly competitive market of commercial bakers' yeast, fermentations are operated for maximum efficiency and minimum production cost. In order to maintain competitiveness, the fermentations must be highly consistent with minimum variation in yeast performance, maximum yield on raw materials, and minimum production of undesirable side products. The use of advanced instrumentation is of critical importance to achieving these goals by the production engineer. An in situ optical density probe was used to determine the yeast cell density in full-scale commercial bakers' yeast fermentations. The optical density probe results were compared with oxygen uptake rate analyses, packed cell volume, and off-line measured cell dry weights. The most accurate measurement of cell density was found to be the optical density probe. This instrument allowed the on-line determination of cell density with highly consistent results from fermentation batch to batch and with out the need for intermittent recalibration. (c) 1995 John Wiley & Sons, Inc. 相似文献
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Zastrow CR Hollatz C de Araujo PS Stambuk BU 《Journal of industrial microbiology & biotechnology》2001,27(1):34-38
Maltotriose, the second most abundant sugar of brewer's wort, is not fermented but is respired by several industrial yeast
strains. We have isolated a strain capable of growing on a medium containing maltotriose and the respiratory inhibitor, antimycin
A. This strain produced equivalent amounts of ethanol from 20 g l−1 glucose, maltose, or maltotriose. We performed a detailed analysis of the rates of active transport and intracellular hydrolysis
of maltotriose by this strain, and by a strain that does not ferment this sugar. The kinetics of sugar hydrolysis by both
strains was similar, and our results also indicated that yeast cells do not synthesize a maltotriose-specific α-glucosidase.
However, when considering active sugar transport, a different pattern was observed. The maltotriose-fermenting strain showed
the same rate of active maltose or maltotriose transport, while the strain that could not ferment maltotriose showed a lower
rate of maltotriose transport when compared with the rates of active maltose transport. Thus, our results revealed that transport
across the plasma membrane, and not intracellular hydrolysis, is the rate-limiting step for the fermentation of maltotriose
by these Saccharomyces cerevisiae cells. Journal of Industrial Microbiology & Biotechnology (2001) 27, 34–38.
Received 13 January 2001/ Accepted in revised form 29 May 2001 相似文献