透明质酸发酵流加过程的研究

Effect of fed-batch models on production of hyaluronic acid(HA)

研究了透明质酸发酵的流加过程,对碳源的简单分批流加、指数流加、前中期指数流加+后期控制糖浓度的流加以及前期指数流加+中期控制糖浓度的流加这四种不同流加方式进行了探讨,得到最佳流加方式,透明质酸发酵水平稳定在4 g/L以上。

At the same glucose wastage and different glucose concentrations in the beginning of the fermentation, four fed-batch models including simple batch-ferment （ Ⅰ ）, exponential fed-batch （ Ⅱ ）, exponential fed-batch in the prophase and metaphase ＋ fed-batch by controlling the glucose concentration in the anaphase of the fermentation （ Ⅲ ） and exponential fed-batch in the prophase ＋ fed-batch by controlling the glucose concentration in the metaphase of the fermentation （ Ⅳ ） were investigated. The result showed the （ Ⅳ ） model was the best and the HA yield was 4.7 g/L.