| Actinobacillus succinogenes NJ113利用豆饼粉为氮源发酵制备丁二酸 |
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| 引用本文： | 郑晓宇,李建,方晓江,陈可泉,奚永兰,姜岷.Actinobacillus succinogenes NJ113利用豆饼粉为氮源发酵制备丁二酸[J].食品与发酵工业,2011,37(8). |
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| 作者姓名： | 郑晓宇 李建 方晓江 陈可泉 奚永兰 姜岷 |
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| 作者单位： | 南京工业大学生物与制药工程学院,材料化学工程国家重点实验室,江苏南京210009 |
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| 基金项目： | 国家重点基础研究发展计划(973计划)资助项目(No.2009CB724701); 材料化学国家重点实验室基金资助项目; 国家自然科学基金(No.20606017)资助项目; 江苏省“青蓝工程”资助项目; 江苏省“六大人才高峰”(No.06-A-047)资助项目 |
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| 摘 要： | 考察了不同廉价氮源对A.succinogenes NJ113发酵产酸的影响,结果显示豆饼粉效果较佳。考察A.succi-nogenes NJ113以豆饼粉为氮源发酵制备丁二酸对菌体生长和产酸的影响。结果表明,A.succinogenes NJ113能够利用豆饼粉作氮源发酵制备丁二酸。单独以豆饼粉为氮源时菌体最多能消耗50 g/L初糖。在3 L发酵罐上进行分别以15.53 g/L豆饼粉和10 g/L酵母粉为氮源对A.succinogenes NJ113进行发酵,其中以豆饼粉为氮源时丁二酸产量为35.20 g/L,收率为70.40%,与酵母粉发酵效果相当,副产物甲酸、乙酸浓度分别由9.49 g/L和6.27 g/L降至4.44 g/L和1.14 g/L,乳酸浓度由0.44 g/L增加至2.91 g/L,发酵时间由20 h延长至48 h。以葡萄糖为碳源时,豆饼粉最多能替代6 g/L酵母粉进行发酵,并且最多能消耗100 g/L初糖,丁二酸产量达71.30 g/L。
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| 关 键 词： | 丁二酸 豆饼粉 产琥珀酸放线杆菌NJ113 |
Preliminary Study on Anaerobic Fermentation of Succinic Acid from Soybean Meal by Actinobacillus succinogenes NJ113 |
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| Zheng Xiao-yu,Li Jian,Fang Xiao-jiang,Chen Ke-quan,Xi Yong-lan,Jiang Min.Preliminary Study on Anaerobic Fermentation of Succinic Acid from Soybean Meal by Actinobacillus succinogenes NJ113[J].Food and Fermentation Industries,2011,37(8). |
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| Authors: | Zheng Xiao-yu Li Jian Fang Xiao-jiang Chen Ke-quan Xi Yong-lan Jiang Min |
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| Affiliation: | Zheng Xiao-yu,Li Jian,Fang Xiao-jiang,Chen Ke-quan,Xi Yong-lan,Jiang Min(State Key Laboratory of Materials-Oriented Chemical Engineering,College of Biotechnology and Pharmaceutical Engineering,Nanjing University of Technology,Nanjing 210009,China) |
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| Abstract: | The effect of some low-cost nitrogen sources on cell growth and succinic acid production by A.succinogenes NJ113 was studied.It was found that the concentration of succinic acid and DCW was the highest when soybean meal was used as nitrogen source by A.succinogenes NJ113.A.succinogenes NJ113 could utilize 50 g/L glucose when 15.53 g/L soybean meal was used as nitrogen source.The production of succinic acid which reached 35.20g/L with soybean meal as nitrogen source was almost the same as fermentation with y... |
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| Keywords: | succinic acid soybean meal Actinobacillus succinogenes NJ113 |
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