摘要
对层生镰孢菌产甲壳素脱乙酰酶的发酵动力学进行了研究。通过Logistic方程分别构建层生镰孢菌细胞生长、甲壳素脱乙酰酶(CDA)合成及糖基质消耗的非结构动力学模型,并利用1st Opt软件对该模型进行了模拟,采用Origin8.0软件得到了非线性曲线拟合图形及各模型参数。结果表明,各模型预测值与实验数据能较好地拟合,层生镰孢菌细胞的比生长速率在第15.52h达到峰值(μm,x)0.160h^(-1);层生镰孢菌的底物比消耗速率在26.51h时达到峰值(μm,s)0.096h^(-1);层生镰孢菌的甲壳素脱乙酰酶比合成速率19.40h达到峰值(μm,p)0.548U/(mL·h)。模型拟合和实验数据具有良好的适应性,基本上反映了层生镰孢菌发酵产酶过程的动力学特征,为今后的工业化规模生产提供理论依据。
The fermentation kinetics of chitin deacetylase(CDA) produced by Fusarium proliferatum was analyzed. The non-structured dynamic model of growth of F. proliferatum cell, synthesis of CDA and consumption of sugar were constructed by Logistic Equation. The model was simulated using 1 st Opt software, and the nonlinear curve fitting graph and various model parameters were obtained using Origin 8.0 software. The results showed that the predicted values of the models were well fitted to the experimental data, and specific growth rate of F. proliferatum mycelium peaked at 15.52 h(μm, x) 0.160 h^(-1). The rate of substrate consumption peaked at 26.51 h, and reached the peak value(μm, s) of 0.096 h^(-1). The specific synthesis rate of CDA peaked at(μm, p) 0.548 U/(m L·h) in 19.40 h. The model fitting and experimental data have a good adaptability, and the model made it possible to elucidate the kinetic characteristics of F. proliferatum during the enzyme production process. These models provide useful information for the industrialization scale production in the future.
作者
潘丹阳
刘帅
万芳芳
刘高强
PAN Dan-Yang;LIU Shuai;WAN Fang-Fang;LIU Gao-Qiang(Hunan Provincial Key Laboratory of Forestry Biotechnology,Central South University of Forestry & Technology,Changsha,Hunan 410004,China;lnternational Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province,Central South University of Forestry & Technology,Changsha,Hunan 410004,China)
出处
《菌物学报》
CAS
CSCD
北大核心
2018年第9期1207-1214,共8页
Mycosystema
基金
湖南省高校创新平台开放基金(14K112)
国家自然科学基金(31772374)
国家重点研发计划政府间国际科技合作重点专项(2017YFE0108100)~~
关键词
层生镰孢菌
甲壳素脱乙酰酶
液体发酵
发酵动力学
Fuserium proliferetum
chitin deacetylase
liquid fermentation
fermentation kinetics