兽疫链球菌摇瓶发酵法生产透明质酸

Study on Hyaluronic Acid (HA) Production with Shake Flask Fermentation by Streptococcus zooepidemics H23

∶研究了Ｓｔｒｅｐｔｏｃｏｃｃｕｓｚｏｏｅｐｉｄｅｍ ｉｃｓＨ２３ 摇瓶发酵生产透明质酸的条件，并对发酵机制进行了初步探讨．研究发现，Ｈ２３ 在通风和厌氧条件下都能生产透明质酸．透明质酸的合成和菌体生长是偶联的，对不同的碳源质量浓度显示出不同的规律．酵母膏、葡萄糖是合适的氮源和碳源，初始质量浓度应分别为２ ｇ／ｄＬ、４ ｇ／ｄＬ． Ｍｇ２＋ 对发酵有很大的影响，ＭｇＳＯ４·７Ｈ２Ｏ 最佳质量浓度为０．２ ｇ／ｄＬ． 摇瓶条件如温度、通风等也影响透明质酸的形成，温度３３ ℃，摇瓶装液量４０ ｍ Ｌ时最有利于透明质酸合成．在较适合的条件下，透明质酸产量可以达到０．４７ ｇ／Ｌ，产物对碳源的转化率为２．１％ ．

The shaking flask condition and composition of medium for hyaluronic acid (HA) fermentation by streptococcus zooepidemics H23 were studied, and the fermentation mechanism was also discussed. HA production was growth associated fermentation and it could be produced under both aerobic and anaerobic conditions. Yeast extract and glucose were determined as proper N and C source, and their initial concentration were 2% and 4% respectively. Mg 2+ also gave great effect on HA production, 0.2% MgSO 4 was optimum. Culture variables such as temperature and O2 affected the fermentation, HA concentration and yield of HA to glucose achieved 0.47 g/L and 2.1% at 33 ℃with 40 mL medium in 500 mL flask.