糖碳源和氨基酸氮源对苍白杆菌属发酵产生物表面活性剂的影响

Effects of saccharides carbon sources and amino acids nitrogen sources on biosurfactant production by Ochrobactrum sp.fermentation

该实验为优化苍白杆菌(Ochrobactrum sp.)产生物表面活性剂的发酵条件,比较了不同糖碳源(蔗糖、乳糖、甘油、木糖、果糖)、氨基酸氮源(谷氨酸、天冬氨酸、赖氨酸、精氨酸和缬氨酸)、碳氮比(C/N)(1、10、20、30、40)对生物表面活性剂发酵的影响。结果表明,最优碳源为蔗糖,发酵5 d达最大乳化活性56.30%;最优氮源为天冬氨酸,发酵4 d达最大乳化活性54.00%;最优C/N为10,发酵4 d达最大乳化活性55.75%。

In order to optimize the fermentation condition of biosurfactant by Ochrobactrum sp.,the effect of different saccharides carbon sources(sucrose,lactose,glycerol,xylose and fructose),amino acids nitrogen sources(glutamic acid,aspartic acid,lysine,arginine and valine)and carbon and nitrogen ratios(C/N)(1,10,20,30,40)on biosurfactant fermentation was compared.The results showed that the optimal carbon source was sucrose,and the emulsifying activity(56.30%)reached highest at fermentation 5 d.The optimal nitrogen source was aspartic acid,and the emulsifying activity(54.00%)reached highest at fermentation 4 d.The optimal C/N was 10,and the emulsifying activity(55.75%)reached highest at fermentation 4 d.