›› 2008, Vol. 8 ›› Issue (1): 144-147.
• 生化工程专栏 • Previous Articles Next Articles
ZHU Zhi,LIAO Xian-yan,JI Kai,DU Guo-cheng,CHEN Jian
Online:
Published:
朱至,廖鲜艳,纪凯,堵国成,陈坚
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
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
ZHU Zhi;LIAO Xian-yan;JI Kai;DU Guo-cheng;CHEN Jian. Two-stage Temperature Controlling Strategy for Kefiran Production in the Culture by Lactobacillus kefiranofaciens[J]. , 2008, 8(1): 144-147.
朱至;廖鲜艳;纪凯;堵国成;陈坚. 两阶段温度控制策略提高Lactobacillus kefiranofaciens发酵生产Kefiran[J]. , 2008, 8(1): 144-147.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.jproeng.com/EN/
https://www.jproeng.com/EN/Y2008/V8/I1/144