甘草内生菌的分批发酵.docVIP

分类号： Q 5 单位代码： 109 密 级： 一 般 学 号： 1090209014051 本科毕业论文（设计） 题 目：pH对一株甘草内生菌分批发酵的影响 专 业： 生物技术 姓 名： 黄 建 指导教师： 刘 霞 职 称： 副教授 答辩日期： 二O一三年六月一日 pH对一株甘草内生菌分批发酵的影响 摘 要: 目的：本文以pH对甘草内生菌的分批发酵影响进行初步的研究，通过设定不同发酵罐的pH进行发酵，得出适合甘草内生菌发酵生长的最适pH，进而为以后的发酵工作打下基础。方法：设定在温度，相同溶氧量，相同转速的相同条件下，培养基pH分别设定为为4.0，6.0，7.0进行分批发酵，发酵过程中通过测量发酵液中葡萄糖消耗量，多糖生成量，菌体干重以及发酵液抑菌效果四个指标来衡量甘草内生菌发酵效果。结果：pH为6.0时发酵液抑菌效果较之其它两组好，而且发酵液最先变色，伴随的菌体干重值也最大。结论：通过实验发现，pH对甘草内生菌的发酵影响较大，相对来说在pH为6.0时发酵效果最好。 关键词：pH；甘草内生菌；分批发酵；抑菌效果； PH influences the partial fermentation is a licorice endophytes strains Abstract: objective: based on the pH influence on licorice endophytes batch fermentation, carries on the preliminary study by setting different pH of fermentor, concluded that is suitable for the optimum pH licorice endogenous bacteria fermentation growth, and then work to lay the foundation for later fermentation. Method: set the temperature, oxygen content, speed under the same conditions, the medium pH, respectively, set to 4.0, 6.0, 7.0 to carry on the batch fermentation, the fermentation process by measuring the consumption of glucose in the fermented liquid, the polysaccharide production, dry weight of biomass and the bacteriostatic effect of fermented liquid four indicators to measure the licorice endogenous bacteria fermentation effect. Results: pH of 6.0 when the fermented liquid good bacteriostatic effect than the other two groups, and the fermented liquor color first, following the dry weight of the bacteria. Conclusion: through the experiment discovered that had a greater influence on the pH of licorice endogenous bacteria fermentation, a relatively best fermentation effect when pH is 6.0 Key words: pH, licorice endophytes, batch fermentation, bacteriostatic eff