| 发酵过程中溶氧浓度对D-核糖发酵的影响 |
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| 引用本文： | 于志萍, 王昌禄, 顾晓波, 杨志岩,. 发酵过程中溶氧浓度对D-核糖发酵的影响[J]. 微生物学通报, 2004, 31(3): 21-25 |
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| 作者姓名： | 于志萍 王昌禄 顾晓波 杨志岩 |
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| 作者单位： | 1. 天津科技大学食品科学与生物工程学院,天津,300222
2. 天津科技大学食品科学与生物工程学院,天津,300222;天津大学化工学院,天津,300057 |
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| 摘 要： | 通过固定不同溶氧浓度(DOT)对短小芽孢杆菌(Bacillus pumlus)进行分批发酵的过程参数变化的比较,发现发酵前期与后期对氧的需求不尽相同,探讨了氧代谢途径及溶氧浓度对核糖发酵的影响机理,并提出分阶段供氧模式。结果表明,发酵时间44h后,整个发酵过程保持了较高的核糖产率和葡萄糖消耗率,最终核糖产量和细胞生成量分别提高了5.0％和18.8％。
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| 关 键 词： | 溶氧浓度 D-核糖 短小芽孢杆菌 |
| 文章编号： | 0253-2654(2004)03-0021-05 |
| 修稿时间： | 2003-05-23 |
The Effect of Dissolved Oxygen Tension on the Fermentation of D-ribose |
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| YU Zhi-Ping WANG Chang-Lu GU Xiao-Bo YANG Zhi-Yan. The Effect of Dissolved Oxygen Tension on the Fermentation of D-ribose[J]. Microbiology China, 2004, 31(3): 21-25 |
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| Authors: | YU Zhi-Ping WANG Chang-Lu GU Xiao-Bo YANG Zhi-Yan |
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| Abstract: | After comparing the varieties of parameters in batch culture under different dissolved oxygen tension by Bacillus pumilus, we found that the demand of cell on oxygen in different phase isn' t consistent. Based on the analys is of the metabolic pathway of oxygen and the mechanism of the effect of dissolved oxygen tension on fermentation of D-ribose, a two-stage oxygen-supply control mode was proposed and experimentally proved to be available. High ribose yield and high glucose consumption rate were achieved during whole process for 44h, and the ultimate ribose concentration and cell concentration were 5.0% and 18.8% higher than former respectively. |
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| Keywords: | Dissolved oxygen tension D-ribose Bacillus pumilus |
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