Rhamsan gum production by Sphingomonas sp. CGMCC 6833 using a two‐stage agitation speed control strategy
Rhamsan gum production by Sphingomonas sp. CGMCC 6833 using a two‐stage agitation speed control strategy
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使用两级搅拌速度控制策略使用鞘氨醇单胞菌 CGMCC 6833 生产鼠李糖胶
DOI：
10.1002/bab.1185
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发表时间：
2014
影响因子：
2.8
通讯作者：
Hong Xu
中科院分区：
文献类型：
--
作者：
Xiao Ying Xu;P. Zhu;Sha Li;Xiao Ye Chen;Xingjian Jiang;Hong Xu
改变搅拌速度对鞘氨醇单胞菌（Sphingomonassp.CGMCC6833）发酵生产鼠李糖胶有较大影响。因此，在400、600、800和1，000 rpm的搅拌速度下进行分批发酵。随后测定比细胞生长速率、比葡萄糖消耗速率和比鼠李糖胶形成速率的时间过程。在此基础上，提出了一种新的两级搅拌速度控制策略。从0到13小时，通过将发酵罐的搅拌速度设定为800 rpm来实现高比细胞生长和葡萄糖消耗速率。从13小时开始到发酵结束，在600 rpm的搅拌速度下，葡萄糖消耗速率和比细胞生长速率高。使用这种方法，鼠李糖胶的最大浓度和生产率分别达到21.63 ± 1.76 g L-1和0.338 ± 0.028 g L-1 H-1，这两个都高于恒定搅拌速度下获得的最佳结果。
Varying the agitation speed could greatly affect rhamsan gum production by Sphingomonas sp. CGMCC 6833. Batch fermentations at agitation speeds of 400, 600, 800, and 1,000 rpm were therefore carried out. The time course of specific cell growth rate, specific glucose consumption rate, and specific rhamsan gum formation rate was subsequently determined. Based on the results, a novel two‐stage agitation speed control strategy was developed. From 0 to 13 H, the high specific cell growth and glucose consumption rates were achieved by setting the agitation speed of the fermenter at 800 rpm. From 13 H onward to the end of fermentation, the glucose consumption rate and specific cell growth rate were high at the agitation speed of 600 rpm. Using this method, the maximum concentration and productivity of rhamsan gum reached 21.63 ± 1.76 g L−1 and 0.338 ± 0.028 g L−1 H−1, respectively, which were both higher than the optimum results obtained at constant agitation speeds.