透明质酸分批发酵过程中温度的间歇控制

Control of intermittent temperature during hyaluronic acid batch fermentation

用兽疫链球菌进行摇瓶发酵,研究了30℃～40℃范围内不同温度对透明质酸(HA)分批发酵的影响,结果表明,34℃时菌体量最大,最大细胞干重为13.1g/L,38℃时HA的产量最高,其产量为82mg/100mL。在此基础上提出了分阶段间歇温度控制策略,通过L9(34)正交试验确定出最优的发酵条件为0～12h控制发酵温度为34℃,到12h时,改变发酵温度为40℃,14h时再改至34℃,这样每隔2h交替改变HA的发酵温度,直到发酵结束。在此间歇变温条件下发酵与恒温发酵相比HA产量提高了38.20%。

Shaking flask fermentation was carried out with Streptococcus zooepidemicus and effects of temperature in the range of 30℃ to 40℃ on hyaluronic acid （HA） production in batch fermentation was studied. The results showed that biomass of bacteria reached the highest at 34℃ and the highest dry cell weight was 13. lg/L, and the highest HA production occurred at 38℃, which was 82mg/100ml. A strategy of intermittent temperature control was proposed base on those experiments. And the optimum fermentation process was obtained by orthogonal test as follows： the temperature was kept at 34℃ for the first 12h, and then switched to 40℃ for 12h followed turn back to 34℃ and kept for 2h, the cycle was repeated until the end of the fermentation. Under this conditions, HA yield reached 105. 30mg/100mL, which increased by 38. 20% compared with constant temperature fermentation.