基于发酵优化和动力学建立Levan果聚糖生产的数字化模型

Establishment of digital model for levan production based on fermentation optimization and kinetics

利用自动发酵罐对巨大芽孢杆菌(Bacillus megaterium)GJT321生产Levan果聚糖的发酵培养条件进行优化,并对发酵动力学进行研究,采用Logistic方程、Luedeking-Piret方程和底物消耗的物料平衡方程分别建立菌体生长、产物合成和底物消耗动力学的数字化模型,应用MATLAB软件进行模型拟合,获得模型的参数、方程和曲线。模型的拟合值与发酵测定的实验值拟合良好,该模型能较好地反映Bacillus megaterium GJT321生产Levan果聚糖发酵过程中菌体生长、Levan果聚糖合成和蔗糖消耗的变化规律,为发酵过程的在线控制和预测提供理论基础。

The culture optimization and kinetics of Bacillus megaterium GJT321 fermentation producing levan in automatic fermentor was studied in this paper. Logistic equation, Luedeking - Piret equation and material balance e- quation of substrate consumption were employed to establish cell growth, product synthesis and substrate consumption kinetics digital models. The parameters, equations and curves were determined by using MATLAB software. The mod- el indicated a good correlation between fitted values and experimental values, and reflected the change rules of cell growth, levan synthesis and sucrose consumption during the production of levan by Bacillus megaterium GJT321. The establishment of fermentation kinetics digital models could provide fundamental basis for following production process control and prediction.