维生素C二步发酵菌种自然选育的研究

Study of Spontaneous Screening Strain in 2-Step Vitamin C Fermentation

采用自然选育菌种的方法 ,从维生素 C二步发酵的生产过程中选取了一些具有某些特性的样品 ,后又从中选得 5 6个菌系 ,最终筛得一混合菌系 2 0 1 -F,此菌系同正在使用的 1 5 2菌系相比较 ,摇瓶条件实验较之 72 h提早至 48h到达终点 (产酸速度快 ) ,且转化率提高 5 %左右。培养条件同 1 5 2菌系也有些差异 ,并且此菌种进行了 5代传代后 ,平板培养、种液培养、摇瓶发酵所表现的特性均可稳定遗传。

Strains were selected from the process of 2 step Vitamin C fermentation and a mixed strain 201 F was obtained by spontaneous screening.By comparison with mixed strain 152,a parent strain,mixed strain 201 F is a spontaneously mutated strain,and had a higher yield and a higher rate of transfer L sorbose to 2 keto L gulonate.After five generation cultures,some characters of 201 F could be inherited and remained stability.