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›› 2008, Vol. 8 ›› Issue (1): 144-147.

• 生化工程专栏 • 上一篇    下一篇

两阶段温度控制策略提高Lactobacillus kefiranofaciens发酵生产Kefiran

朱至,廖鲜艳,纪凯,堵国成,陈坚   

  1. 江南大学生物工程学院环境生物技术研究室
  • 出版日期:2008-02-20 发布日期:2008-02-20

Two-stage Temperature Controlling Strategy for Kefiran Production in the Culture by Lactobacillus kefiranofaciens

ZHU Zhi,LIAO Xian-yan,JI Kai,DU Guo-cheng,CHEN Jian   

  1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Southern Yangtze University
  • Online:2008-02-20 Published:2008-02-20

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被引次数

9

摘要： 分析了温度对开菲尔基质乳杆菌Lactobacillus kefiranofaciens分批发酵生产胞外多糖Kefiran过程的影响，发现在发酵前期细胞平均比生长速率和Kefiran平均比合成速率达到最大值时的温度较高(33℃)，在发酵后期二者达到最大值所需的温度较低(28℃)，因此提出两阶段温度控制策略以提高Kefiran分批发酵的产量和发酵强度. 结果表明，两阶段温度控制策略的实施可以进一步提高Kefiran的合成能力，Kefiran产量达到4.65 g/L，比温度控制在28和33℃分别提高了12%和46%，发酵强度分别提高了36%和33%.

关键词: 温度, Lactobacillus kefiranofaciens, 分批发酵, Kefiran, 两阶段策略

Abstract: In batch culture for Kefiran production with Lactobacillus kefiranofaciens, the maximal values of average specific growth rate and average specific production rate of Kefiran were obtained at a higher temperature (33℃) in the first culture stage, afterwards, their maximums were obtained at a lower temperature (28℃). A two-stage temperature controlling strategy was proposed to enhance both the yield and the productivity of Kefiran. As a result, Kefiran concentration reached 4.65 g/L, which was respectively increased by 12% and 46% of that at 28 and 33℃, and Kefiran productivity was increased by 36% and 33% of that at the above two temperatures respectively.

Key words: temperature, Lactobacillus kefiranofaciens, batch culture, Kefiran, two-stage strategy