透明质酸发酵过程中底物抑制及解除抑制的方法研究

Study on the Substrate Inhibition and the Disarming Inhibition Method in the Fermentation Process of Hyaluronic Acid

[目的]探求获取高产量透明质酸的发酵方法。[方法]在微生物发酵法生产透明质酸的过程中,探索其底物浓度对发酵的影响。[结果]葡萄糖对透明质酸发酵的影响最大,低浓度的葡萄糖只能合成少量菌体和透明质酸,高浓度的葡萄糖会抑制菌体的生长和透明质酸的形成,探索试验发现,分批补料发酵可以解除底物抑制,其具体方法为在发酵开始前加入2%的葡萄糖,14h时加2%的葡萄糖,22h时再加2%的葡萄糖。[结论]在微生物发酵过程中,分批补料发酵能够解除底物抑制,得到相对分子质量较大的透明质酸,且产量高。

[ Objective ] To search and obtain the fermentation method of hyaluronic acid with the high yield. [ Method ] In the production process of hyaluronic acid by the microbial fermentation method, the influence of substrate concentration on the fermentation was explored. [ Result] The glucose had the biggest influence on the hyaluronic acid fermentation. The low. concentration of glucose only compound a few bacteria and hyat^ronic acid, and the high concentration of glucose could inhibit the growth of bacteria and the formation of hyaluronic acid. Via the exploratory experiment, the fed-batch fermentation could disarm the substrate inhibition. The concrete method was adding 2% glucose before the fermentation, and adding 2% glucose at the 14th hour of fermentation, and adding 2% glucose at the 22nd hour of fermentation. [ Conclusion] In the microbial fermentation process, the fed-batch fermentation could disarm the substrate inhibition and obtain the hyaluronic acid with the larger relative molecular mass and the higher .yield.