搅拌和溶氧对黄原胶发酵的影响.pdfVIP

※生物工程 食品科学 2009, Vol. 30, No. 17 253 李增胜，张 庆，徐世艾* (烟台大学化工制造工程山东省高校重点实验室，山东烟台 264005) 利用实验室30L 发酵罐，在对pH 值控制的前提下，对黄单胞杆菌XG-101 的黄原胶间歇生产和生长动力 学进行研究，发酵在一系列的搅拌速度(140～260r/min)下进行，测定产品的丙酮酸含量和黄原胶平均分子量。结 果显示：随着搅拌转速的增加，发酵动力学各项参数值均增加，同时，在发酵过程中黄原胶的生成也与微生物的 生长有一定的关系。另外，本实验通过新型微孔气体分布器改变溶氧，对黄原胶发酵的影响作了研究，结果发现 用新型气体分布器所得黄原胶浓度较传统气体分布器下所得黄原胶浓度提高17%。 黄原胶发酵；平均分子质量；丙酮酸；HPL C ；最大叶片式浆；气体分布器 Effects of Agitator Speed and Dissolved Oxygen on Xanthan Fermentation LI Zeng-sheng ，ZHANG Qing ，XU Shi-ai* (Shandong Provincial Key Laboratory of Chemicals Manufacture Engineering, Yantai University, Yantai 264005, China) Abstract ： The kinetics of growth and xanthan production by Xanthomonas campestris XG-101 in batch culture were studied in a 30 L laboratory fermenter with pH control. Fermentations were carried out over a range of stirrer speed (140 －260 r/min) and the content of pyruvic acid functional groups and the average molecular weight of the product obtained were determined. Increased agitation speed resulted in higher kinetics parameters of xanthan fermentation and product formation during the fermentation appeared to be partially associated with the strain growth. In addition, the effects of change of dissolved oxygen controlled by a new-type gas distributor on xanthan fermentation were studied. The results indicated that the xanthan concen- tration using the gas distributor was higher 17% than that using the traditional gas distributor. Key words ：xanthan fermentation ；average molecular weight ；pyruvic acid ；HPLC ；maxblend ；gas distributor 中图分类号： Q 815 文献标识码：A 文章编号：1002-6630(2009)17-0253-05 黄原胶(xanthan gum) ，又称黄胶、汉生胶、黄单 结构基团会发生很大的变化，如：黄原胶侧链的丙酮酰 胞多糖，是由甘蓝黑腐病黄单胞杆菌(X a n t h o m o