玉米浆干粉缓冲能力对发酵生产细菌纤维素的影响

The Influence of Buffer Capacity of Dried Corn Steep Liquor Powder on the Fermentation of Bacterial Cellulose

以玉米浆干粉为氮源、木葡糖酸醋杆菌Gyll(Gluconacetobacter xylinus)为菌种发酵生产细菌纤维素过程中,对玉米浆干粉的缓冲能力及发酵过程中维持pH稳定的能力进行了试验研究,同时对发酵过程中pH和BC产量进行了监测。结果表明:分别将玉米浆干粉溶解在水和发酵培养基中,当添加量分别大于50.0 g/L和40.0 g/L时,水溶液和发酵培养基的缓冲指数(β)值均大于0.02,说明具有很强的缓冲能力;以玉米浆干粉为氮源的发酵生产细菌纤维素过程中,发酵培养基pH可维持在木葡糖酸醋杆菌Gyll的适宜生长范围内,而有助于提高BC的产量。

The fermentation process of bacterial cellulose （BC） was studied in this paper by use of dried corn steep liquor powder as a single nitrogen source and Gluconacetobacter xylinus Gyll as a strain. This paper concentrated on the buffering capacity of dried corn steep liquor powder ,changes in the pH-value and BC output. The results shows that after dissolving dried corn steep liquor powder in aqueous solutions and fermentation medium respectively and additive amount exceeding 50.0 g/L and 40.0 g/L , the buffer index （β） is more than 0.02. This illustrates system has better buffering capacity. And in the fermentation process , system can keep the pH-value at suitable scope of growth for Gluconacetobacter xylinus Gyll that can help increase the BC output.