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| 氧化葡萄糖杆菌合成右旋糖酐糊精酶的pH两阶段控制策略 | |
| 引用本文： | 王舒,毛相朝,李福利,魏东芝. 氧化葡萄糖杆菌合成右旋糖酐糊精酶的pH两阶段控制策略[J]. 微生物学通报, 2011, 38(8): 1155-1159 |
| 作者姓名： | 王舒 毛相朝 李福利 魏东芝 |
| 作者单位： | 1. 中国科学院青岛生物能源与过程研究所,中国科学院生物燃料重点实验室,山东,青岛,266101 2. 中国海洋大学,食品科学与工程学院,山东,青岛,266003 3. 华东理工大学,生物反应器工程国家重点实验室,鲁华生物技术研究所,上海,200237 |
| 基金项目： | 国家自然科学基金资助项目(No. 30900025); 国家973计划资助项目(No. 2009CB724703) |
| 摘 要： | 为了进一步提高氧化葡萄糖杆菌右旋糖酐糊精酶的产量,在3 L发酵罐水平上考察了pH(3.5?6.0)对菌体生长和产酶的影响。基于不同pH发酵过程中菌体生长及产物合成的变化,确定了pH两阶段控制策略,即0?6 h时控制pH 5.0,6 h后将pH调至4.0。通过采用这一优化策略,右旋糖酐糊精酶酶活有了较大的提高,可达4.03 U/mL,比不控制pH模式下提高了38.5%,是摇瓶水平的12.5倍,同时发酵时间从47 h缩短为15 h。 |
| 关 键 词： | 氧化葡萄糖杆菌 右旋糖酐糊精酶 右旋糖酐 pH分段控制策略 |
Two-stage pH control strategy of dextran dextrinase production by Gluconobacter oxydans DSM 2003 |
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| WANG Shu,MAO Xiang-Zhao,LI Fu-Li and WEI Dong-Zhi. Two-stage pH control strategy of dextran dextrinase production by Gluconobacter oxydans DSM 2003[J]. Microbiology China, 2011, 38(8): 1155-1159 | |
| Authors: | WANG Shu MAO Xiang-Zhao LI Fu-Li WEI Dong-Zhi |
| Affiliation: | 1. Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, Shandong 266101, China;2. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China;1. Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, Shandong 266101, China;3. State Key Laboratory of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China |
| Abstract: | In order to enhance the yield of dextran dextrinase (DDase) produced by Gluconobacter oxydans DSM 2003, the effects of pH from 3.5 to 6 on cell growth and DDase activity were investigated in a 3 L fermentor. Based on time courses of cell growth and DDase activity, we developed a two-stage pH control strategy, in which pH was controlled at 5.0 for the first 6 h and then 4.0 for remaining time. Under the optimized strategy, the production of DDase had a significant improvement. Moreover, the maximal DDase activity reached 4.03 U/mL, 38.5% and 1 147% more than that from the strategy without pH control and in the 250 mL shake flasks, respectively. Meanwhile, the fermentation time of DDase in the fermentor was also shortened from 47 h to 15 h compared to that in 250 mL shake flasks. |
| Keywords: | Gluconobacter oxydans Dextran dextrinase Dextran pH control strategy |
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