| 洋葱伯克霍尔德菌发酵产抗菌物质CF66I温度控制策略 |
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| 引用本文： | 权春善,曾勇峰,刘俏,范圣第. 洋葱伯克霍尔德菌发酵产抗菌物质CF66I温度控制策略[J]. 中国生物工程杂志, 2007, 27(4): 66-70 |
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| 作者姓名： | 权春善 曾勇峰 刘俏 范圣第 |
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| 作者单位： | 大连民族学院生命科学学院 大连理工大学生物科学与工程系 大连民族学院生命科学学院 大连民族学院生命科学学院 |
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| 摘 要： | 在3.7 L发酵罐中考察了不同温度23℃～33℃对洋葱伯克霍尔德菌CF-66发酵产抗菌物质CF66I的影响，并对不同温度下的发酵过程进行了动力学特性分析。在此基础之上，提出抗菌物质CF66I合成的分阶段控制策略：发酵过程0～20 h控制温度在30℃，20 h后温度控制在25℃至发酵结束。采用此温度控制策略进行了CF66I的发酵，CF66I的活性达到了3.783 u/mL，比采用单一温度下的最大值提高了26.1%。
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| 关 键 词： | 生物农药 洋葱伯克霍尔德菌 CF66I 分批发酵 温度控制策略 |
| 收稿时间： | 2006-09-04 |
| 修稿时间： | 2006-08-29 |
Application of a Two-stage Temperature Control Strategy for CF66I in Batch Fermentation By Burkholderia cepacia CF-66 |
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| QUAN Chun-shan,ZENG Yong-feng,LIU Qiao,FAN Sheng-di. Application of a Two-stage Temperature Control Strategy for CF66I in Batch Fermentation By Burkholderia cepacia CF-66[J]. China Biotechnology, 2007, 27(4): 66-70 |
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| Authors: | QUAN Chun-shan ZENG Yong-feng LIU Qiao FAN Sheng-di |
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| Abstract: | Batch fermentation of antibiotic substance CF66I by Burkholderia cepacia CF-66 at various temperatures ranging between 23℃～33℃ were investigated and the dynamics characteristics during fermentation process were also analyzed. Based on the results, a two-stage temperature-shift strategy in which temperature at 30℃ was controlled at first 20 h, and then changed to 25℃ till the end of fermentation was developed. By applying this temperature-shift strategy in CF66I fermentation, the CF66I activity reached 3.783 u/ml and increased 26.1%, compared to single temperature at 23℃, 25℃, 28℃, 30℃ and 33℃. |
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| Keywords: | CF66I |
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