Effect of glucose concentration and feeding methods on hyaluronic acid fermentation
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摘要: 本研究以兽疫链球菌(Streptococcus zooepidemicus)为出发菌株,在10 L全自动发酵罐中进行透明质酸的发酵研究,考察葡萄糖浓度和补料方式对发酵结果的影响。结果显示,控制葡萄糖总浓度为80 g/L,采用初始葡萄糖浓度为40 g/L,一次性补加剩余40 g/L葡萄糖的方式时,菌体量和透明质酸的产量比分批培养时分别提高了13.5%和28.5%,乳酸的积累量降低7.89%,透明质酸的相对产率达到了10.02%,平均分子量达到了1.56×10~6u。因此,透明质酸的发酵生产可以采用补糖的方式提高生产强度和产品质量。Abstract: In this study,Streptococcus zooepidemicus( Streptococcus zooepidemicus) as the starting strain,the effect of glucose concentration and feeding methods on Hyaluronic acid fermentation was studied in 10 L automatic fermentation tank.The results showed that the total concentration of glucose should be controlled at 80 g / L,and both of the initial and supplemented glucose concentration was 40 g / L. The cell amount and production of hyaluronic acid were increased by 13.5% and 28.5% compared with the batch culture while the accumulation of lactic acid was reduced by 7.89%,the relative yield of hyaluronic acid was 10.02%,and average molecular weight was 1.56 × 10~6 u.Thus,the production of hyaluronic acid fermentation can be used single carbohydrate supplement cultured ways to enhance the intensity of production and product quality.
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