期刊论文

Enhanced gibberellic acid production through the regulation of temperature in batch fermentation

Wei, W.

中文

应用与环境生物学报

1006-687X

2017

23

3

432-436

10.3724/SP.J.1145.2016.07046

(15C1418):湖南省教育厅一般项目 (15C1418):the Research Foundation of Education Bureau of Hunan Province,China

本校为第一且通讯机构

温度是影响赤霉素发酵的重要因素,研究温度与菌丝生长和次级代谢物合成的关系将有助于发酵工艺优化.采用5 L全自动发酵罐,调控罐温在25-35 ℃范围内进行赤霉素发酵,分时记录菌体浓度、残糖浓度和产物赤霉素浓度变化情况. 发酵过程数据经微分处理后,比较分析在不同温度下赤霉素发酵过程中菌比生长速率、菌得率及赤霉素比合成速率的变化特征. 结果显示:最适菌丝生长温度是32 ℃,其比生长速率和得率分别为0.571/h和0.431 g/g;适宜GA_3合成的温度是28 ℃,最大比合成速率为2.161 mg g~(-1) h~(-1). 进而提出赤霉素发酵过程变温控制轨迹:发酵0-18 h,控温28 ℃; 18-40 h,温度32 ℃; 40-60 h控制温度为3...

Temperature is one of the most important environmental factors affecting gibberellic acid (GA_3) production in batch fermentation. In this study, we aimed to determine the relationship between fermentation temperature and the growth ratio of mycelium and ratio of the secondary metabolite synthesis by controlling the temperature in the GA_3 fermentation process. The effect of temperatures ranging from 25 ℃ to 34 ℃ on the production of GA_3 by Gibberella fujikuroi was investigated in a 5 L stirred fermenter. The concentrations of mycelia, resid...