摘要
为提高芽孢杆菌WSHB04-02发酵生产碱性果胶酶的产量和生产强度,研究了不同温度(32~41℃)对碱性果胶酶分批发酵动力学参数的影响.结果表明,较高的温度(41℃)能提高细胞对碳源的利用能力并促进细胞快速进入对数生长期;而较低的温度(35℃)则有利于提高菌体在发酵中后期产酶的能力和速率.基于不同温度下的动力学参数,提出了分阶段温度控制策略:发酵时间0~4 h时发酵温度为41℃,4 h之后发酵温度为35℃.经实验验证,采用温度控制策略可使碱性果胶酶的酶活达到53.0 U/mL,生产强度为3315 U/(h·L),比单一温度模式下的最大值分别提高了23.5%和39.1%.
To enhance the yield and the productivity of alkaline poly-galacturonate lyase by Bacillus sp., the kinetic parameters of batch fermentation at different temperatures ranging from 32 to 41 ℃ were investigated. It was found that the consumption capacity of carbon source increased and the lag stage of cell growth could be shortened with controlling at a higher temperature (41 ℃). On the other hand, at the lower temperature such as 35 ℃, the production capability and rate of alkaline poly-galacturonate lyase were promoted. Based on the kinetic parameter analysis, a two-stage temperature controlling strategy, in which temperature was controlled at 41℃ in the first 4 h and then shifted to 35 ℃, was suggested and experimentally verified. Following this strategy, the following results were obtained by comparison with that of constant temperature 35 ℃, the maximum alkaline poly-galacturonate lyase activity was 53.0 U/mL, increased by 23.5%, the time of the maximum alkaline poly-galacturonate lyase activity observed was shortened to 16 h, and the productivity was 3315 U/(h.L), enhanced by 39.1%.
出处
《过程工程学报》
EI
CAS
CSCD
北大核心
2007年第4期786-789,共4页
The Chinese Journal of Process Engineering
基金
长江学者和创新团队发展计划基金资助项目(编号:IRT0532)
教育部科学技术研究重点基金资助项目(编号:104198)
关键词
碱性果胶酶
发酵动力学糖化酶
温度控制策略
alkaline poly-galacturonate lyase
kinetics
13-amylase
temperature controlling strategy