盐浓度对纳豆芽孢杆菌发酵产γ-聚谷氨酸影响的研究

Study on Effects of NaCl Concentration on the Productivity of γ-Polyglutamic Acid(γ-PGA) by Fermentation with Bacillus Natto NL365

用增加NaCl浓度的方法提高发酵液的渗透压,研究了NaCl浓度对纳豆芽孢杆菌产γ-聚谷氨酸的影响。结果表明,当NaCl浓度小于50 g.L-1时,随发酵液渗透压的提高,纳豆芽孢杆菌单菌体γ-聚谷氨酸产量有显著提高,所产γ-聚谷氨酸的分子量分布加大,但分子结构没有改变。

Effects of the concentration of NaCl on the productivity of γ-polyglutamic acid（γ-PGA） by fermentation with Bacillus natto were studied. The osmotic pressure was raised up when the concentration of NaCl in medium was increased. The results showed that the yield of γ-PGA was increased dramatically with the enhancement of the osmotic pressure when the concentration of NaCl was under 50 g · L^-1, and the range of the molecular weight of γ-PGA was enlarged at the same time without any change in its structure.