可得然胶发酵生产的关键性因素

Key Factors of Curdlan Fermentation Production

本文针对可得然胶发酵生产过程中影响非常显著的几个关键性因素:包括作为发酵生产基础的生产菌代谢机理和发酵规律以及pH调控策略、接种量与接种时间、碳氮比、发酵过程物质传递效率等进行了分析总结。得出了可得然胶发酵生产研究需要解决或是着重关注的几点因素:一是可得然胶两阶段发酵的规律性特点,氮源的种类与添加量是最关键性因素;二是pH分阶段控制策略的提出与研究方向;三是接种量与接种时间、碳氮比及发酵过程物质传递效率优化改进的研究方向。总之,可得然胶发酵生产环节技术水平提高的空间仍然较大,需要进行更多的研究来不断的改进和完善。

In this paper, several key factors which are very significant impact on curdlan fermentation production process, including the producing bacteria metabolic mechanism as the basis of the fermentation and fermentation rule, as well as pH control strategy, inoculum and inoculation time, the ratio of carbon source to nitrogen source, the mass transfer efficiency of the fermentation process, has been analyzed and summarized. These factors and problem will need to be more focused or resolved in curdlan fermentation studies. First is the two-stage fermentation characteristics of curdlan, moreover, the type and amount of the nitrogen source is the most critical factor. Second is proposed research direction that is pH control strategy in phases. Third are several optimization to improve the research direction which involve inoculum and inoculation time, the ratio of carbon source to nitrogen source and mass transfer efficiency of the fermentation process. Visible , curdlan fermentation production technology is still need for more research work to continuously improve and perfect.