摘要
在3.7L发酵罐中考察不同温度23-33℃对洋葱伯克霍尔德菌CF-66发酵产抗菌物质CF66I的影响;对不同温度下的发酵过程进行动力学特性分析。在此基础之上,提出抗菌物质CF66I合成的分阶段控制策略发酵过程0-20h控制温度在30℃,20h后温度控制在25℃至发酵结束。采用此温度控制策略进行CF66I的发酵,CF66I的活性达到了3.783μ/ml,比采用单一温度下的最大值提高了26.1%。
Batch fermentation for CF66I production by Burkholderia cepacia CF-66 at various temperatures between 23℃ and 33℃ was investigated and the dynamics characteristics during fermentation process were also analyzed. Based on the results, a two-stage temperature control strategy in which temperature at 30℃ was controlled for first 20h, and then changed to 25 ℃ till the end of fermentation was developed. By applying this temperature control strategy, the CF66I activity reached 3. 783μ/ml and increased by 26.1% of that at 25℃.
出处
《中国生物工程杂志》
CAS
CSCD
北大核心
2007年第4期66-70,共5页
China Biotechnology
基金
辽宁省自然科学基金资助项目(12040949)
