间歇流加L-山梨糖发酵生产2-酮基-L-古龙酸研究

Study of Fed-batch L-sorbose Fermentation Production of 2-KLG

利用氧化葡萄糖酸杆菌(Gluconobact eroxydans)和蜡状芽孢杆菌(Bacillus cereus)混合菌系及自动控制温度、pH和溶氧系统,在发酵过程中间歇流加L-山梨糖发酵生成2-酮基-L-古龙酸(2-KLG)。结果表明:间歇流加L-山梨糖可以解除高浓度糖对产酸的抑制作用,提高了糖的转化率,当将L-山梨糖的终浓度调高到14%(w/V)时,2-KLG产量为130 mg/mL左右,转化率达90%,发酵周期40～60 h之间,发酵周期略有延长。

The use of mixed culture of Cluconobacter oxydans and Bacillus cereus. With the auto-control condition soft temperature, pH and DO, a fed-batch L-sorbose fermentation process was used to produce the high production of 2-KLG. The resuits indicated that the fermentation broth contained about 130 mg/mL （conversion ratio：90% of 2-KLG under optimum conditions and the fermentation time was about 40-60 hours when the final concentration of L-sorbose added up to 14%（w/V）. The conclusion：the fed-batch L-sorbose fermentation process canceled the inhibition of high L-sorbose and increased the cotversion ratio of L-sorbose, but the fermentation time was longer than before.