工业发酵中溶氧因素的探讨

Effects of dissolved oxygen on industrial fermentation

工业发酵影响因素很多,其中发酵液中的溶氧浓度(DissolvedOxygen,简称DO)是最基本因素,对微生物的生长和产物形成有着极其重要的影响。在发酵过程中,必须供给适量的无菌空气,菌体才能繁殖和积累所需代谢产物。不同菌种及不同发酵阶段的菌体的需氧量是不同的,发酵液的DO值直接影响微生物的酶活性、代谢途径及产物产量。发酵过程中氧的传质速率主要受发酵液中溶解氧的浓度和传递阻力影响。研究溶氧对发酵的影响及控制对提高生产效率、改善产品质量等都有重要意义。

There are lots of factors that affect the industrial fermentation, in which dissolved oxygen （DO） is essential and makes a great impact on microbial growth and product formation. Aseptic air should be supplied properly during the whole fermentation to make the microbe in a good state of growth and accumulate metabolic product. Demand of oxygen varies with microbial species and fermentation stages. The DO has a direct impact on enzyme activity, metabolic pathway and product output. Oxygen transfer rate were mainly controlled by the concentration and transfer resistance of dissolved oxygen in the fermentation broth. It is necessary and important to study DO and its influence on fermentation in order to increase production efficiency and improve products quality.