利用枯草芽孢杆菌B53发酵法生产维生素K

Production of Vitamin K by Fermentation with Bacillus subtilis B53

[目的]探讨以枯草芽孢杆菌B53为菌种发酵生产维生素K的基本条件。[方法]利用枯草芽孢杆菌B53发酵生产维生素K,并探讨发酵培养基组成、发酵时间、接种量等因素对维生素K产量的影响。[结果]枯草芽孢杆菌B53在含甘油50 ml/L、大豆粉100 g/L、酵母膏5 g/L、K2HPO43 g/L的液体培养基上发酵48 h的维生素K产量可达7.01 mg/L;在大豆固态培养基上,适宜的接种量为4%,适宜的发酵时间为72 h,维生素K产量达0.027 3 mg/g;而在豆粕固态培养基上,适宜的接种量为3%,适宜的发酵时间为48 h,产量仅达0.008 7 mg/g。[结论]维生素K存在于枯草芽孢杆菌B53的发酵液中,枯草芽孢杆菌B53是维生素K的一种生产菌。

[ Objective ] The aim of the study was to discuss the basical condition of producing vitamin K by fermentation with Bacillus subtilis B53 as strain. [ Method] Vitamin K was produced by fermentation with B. subtilis B53 and the influences of factors including composition of fermentation medium, fermentation time and inoculation amount on the yield of vitamin K were discussed. [ Result ] The yield of vitamin K could be up to 7. 01 mg/L through fermentation with B. subtilis B53 on the liquid medium containing 50 ml/L glycerol, 100 g/L soybean pow- der, 5 g/L yeast extract and 3 g/L K2 HPO4 for 48 h. On the solid soybean medium, the suitable inoculation amount was 4%, the suitable fermentation time was 72 h and the yield of vitamin K was up to 0. 027 3 mg/g. On the solid soybean meal medium, the suitable inoculation amount was 3%, the suitable fermentation time was 48 h and the yield was only up to O. 008 7 mg/g. [ Conclusion] Vitamin K existed in the fermentation extracts of B. subtilis B53, which was a producing strain of vitamin K.