摘要
该研究通过确定大肠杆菌在产酸阶段葡萄糖的消耗与酸中和剂碳酸钠间的定量关系,建立了pH值反馈控制的补糖策略,能够维持发酵液中葡萄糖浓度在稳定水平。与分批发酵相比,采用pH值反馈补糖且维持葡萄糖浓度在较低的水平对丁二酸的积累是有利的。当采用pH值反馈补糖并控制葡萄糖浓度在10g/L时,丁二酸最终浓度达到57.6g/L,生产效率达到1.15g(/L.h)。
A pH-feedbaek strategy was established by investigation of consumption ratios of glucose and Na2CO3, which was used for neutralization of acid during the succinic acid production stage by Escherichia coli. Application of the strategy could maintain glucose concentration at a constant level. Compared with the batch fermentation, it was favourable for succinic acid accumulation when pH-feedback fermentation was adopted and glucose concentration maintained at a low level. In the case of controlling glucose concentration at 10g/L by pH-feedback fermentation, contents of the suecinic acid in final titer reached 57.6g/L and production efficiency was 1.15g/（L-h）.
出处
《中国酿造》
CAS
北大核心
2011年第12期34-36,共3页
China Brewing
基金
国家自然科学基金(21076105)
