pH值控制下γ-氨基丁酸分批发酵动力学模型

γ-Aminobutyric acid batch fermentation dynamics models under pH control

在3.7 L发酵罐中研究短乳杆菌CGMCC NO.1306控制pH=5.0发酵生产γ-氨基丁酸(GABA)的过程。结果表明,γ-氨基丁酸的发酵过程大致分为菌体生长和产物合成2个阶段。基于Logistic方程和改进的Luedek ing-P iret方程,分2个阶段建立了控制pH=5.0的细胞生长、底物消耗以及GABA合成动力学模型,运用MATLAB 6.0软件处理实验数据和模型,拟合出描述发酵过程的模型参数。经验证,模型的拟合结果和实验值吻合较好,表明此动力学模型对指导GABA的发酵生产具有实际意义。

Batch microbial T-aminohutyric acid （GABA） fermentation process under the control of pH = 5.0 was studied by Lactobacillus brevis CGMCC NO. 1306 in a 3.7 L stirred fermenter. The results show that GABA fermentation process includes two stages of cell growth and product formation. The kinetic models for two stages were established based on the Logistic and modified Luedeking-Piret equations involving cell growth, product formation and substrate consumption. The parameters of the models were obtained by using MATLAB 6.0 software with experimental data and the models. With the evaluated models parameters, the calculated values of the models and experimental data are in a good agreement, and the models are of importance for guiding the GABA fermentation production.