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过程工程学报 ›› 2017, Vol. 17 ›› Issue (3): 605-612.DOI: 10.12034/j.issn.1009-606X.216304

• 过程与工艺 • 上一篇    下一篇

赤霉素发酵过程动力学建模与分析

王 卫*, 吴耀辉, 黎继烈, 姚跃飞   

  1. 中南林业科技大学生命科学与技术学院,湖南 长沙 410004
  • 收稿日期:2016-09-22 修回日期:2016-11-23 出版日期:2017-06-20 发布日期:2017-06-14
  • 通讯作者: 王卫 wanderwish@126.com
  • 基金资助:
    湖南省教育厅一般资助项目

Construction and Analysis on the Kinetic Model of Gibberellin Acid in Batch Fermentation

Wei WANG*,  Yaohui WU,  Jilie LI,  Yuefei YAO   

  1. College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
  • Received:2016-09-22 Revised:2016-11-23 Online:2017-06-20 Published:2017-06-14
  • Contact: Wei WANG wanderwish@126.com

摘要:

采用5 L全自动发酵罐对赤霉菌进行发酵培养,分时取样,记录不同时段发酵液中菌丝浓度、残糖浓度、氨基氮浓度及赤霉素浓度;将赤霉素发酵过程分为菌丝营养生长阶段(0~64 h)与菌丝产赤霉素阶段(64~192 h),分段建立发酵动力学模型,对赤霉素发酵培养基中初始碳源、氮源浓度及碳氮质量比(C/N)进行优化. 结果表明,在考察的碳源、氮源浓度适用范围内,模型计算值与实验值吻合度较好.

关键词: 赤霉素, 赤霉菌, 分批发酵, 动力学模型

Abstract:

The concentration changes of mycelium, residual sugar, amino nitrogen and gibberellic acid (GA3) were recorded in a 5 L automatic fermenter. Based on the analysis of fermentation process, a two-stage differential kinetic model, including mycelium growth stage (0~64 h) and GA3 production phase (64~192 h), was constructed. By using the model, the initial carbon, nitrogen concentration and carbon-nitrogen mass ratio (C/N) in the fermentation medium were optimized. Within the scope of the carbon concentration and nitrogen concentration, the calculated results of models were compared satisfactorily with experimental data.

Key words: gibberellic acid, Gibberella fujikuroi, batch fermentation, kinetic model