发酵过程中氧平衡的参数相关性分析

The Balance of Oxygen in Fermentation Process with Co-relation Analysis of Parameter

研究了在发酵过程中不同程度地改变搅拌转速及温度对氧吸收率 (OUR)、二氧化碳释放率 (CER)、溶解氧 (DO)等在线参数的影响。通过对 OUR(CER)与 DO的相关性分析 ,可了解在发酵过程中影响氧平衡的限制性因素。当 DO与 OUR的趋势具有相反性 ,表明限制因素为细胞水平的菌体代谢问题 ;若 DO与 OUR的趋势具有同一性 ,限制性因素为工程水平的氧传递因素 ,表明溶氧处于临界氧以下。

The changes of temperature and agitation speed in different degree resulted in the variations of on line parameters, such as OUR、CER、DO and so on, during the fermentation. The limiting factors of oxygen balance in fermentation process can be known through the parameter co relation analysis of OUR(CER) and DO. The limiting factor is micro organism metabolization in cell level if the trends of DO and OUR are inverse, whereas the restricted factor is oxygen transfer in engineering level if the trends of these two online parameters are similar, which showed that the DO is under the critical oxygen concentration in the fermentation broth.