GLYCEROL INHIBITION OF GROWTH AND DIHYDROXYACETONE PRODUCTION BY GLUCONOBACTER-OXYDANS
GLYCEROL INHIBITION OF GROWTH AND DIHYDROXYACETONE PRODUCTION BY GLUCONOBACTER-OXYDANS
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DOI：
10.1007/bf01571023
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发表时间：
1992-09-01
影响因子：
2.6
通讯作者：
SOUCAILLE, P
中科院分区：
文献类型：
--
作者：
CLARET, C;BORIES, A;SOUCAILLE, P
研究了甘油对葡萄糖酸氧化酶产生二羟丙酮（DHA）的抑制作用的证据、动力学方面和模型化。初始浓度为31，51，76，95，和129克L-1的底物的最大生产率和特定速率的比较表明，甘油对生长和DHA的生产产生抑制作用：生长特定速率和DHA生产的特定速率的降低与初始甘油含量的增加。这种抑制现象归因于甘油对生物活性的直接影响。还确定了高浓度甘油的存在诱导细胞达到其最大比速率水平所需的时间增加。该结果倾向于表明甘油在生物系统中发挥达到其最佳活性范围的能力。在文献中发现的主要模型处理底物抑制现象，然后测试实验数据。指数模型最多描述了甘油对生长（mu = 0.53 e（-S/93.6））1和DHA产生（q（P）= 7 e（-S/76.7））的抑制。因此，甘油对DHA生产的抑制作用的动力学研究和模型化允许人们填补这种工业发酵的基础知识中的差距，以显示所使用的经典发酵方法（分批）的失调，并重新考虑优化生产的概念（更适合的方法如补料分批和/或两相系统的提议）。
The evidence, kinetic aspects, and modelization of the inhibitory effect of glycerol on dihydroxyacetone (DHA) production by Gluconobacter oxydans have been studied. The comparison of the maximal productivities and specific rates evaluated for initial concentrations of 31, 51, 76, 95, and 129 g L-1 of substrate showed that glycerol exerts an inhibitory effect both on growth and DHA production: decrease of the growth-specific rate and of the specific rate of DHA production with increase of the initial glycerol content. The inhibition phenomenon was attributed to an immediate effect of glycerol on the biological activity. It was also established that the presence of glycerol at high concentration induces an increase in the time necessary for the cells to reach their maximal level of specific rates. This result tends to show that glycerol brings into play on the biological system the capacity to reach its optimal range of activity. The main models found in the literature dealing with substrate inhibition phenomena were then tested on experimental data. The exponential model describes at best the glycerol inhibition on growth (mu = 0.53 e(-S/93.6))1 and on DHA production (q(P) = 7 e(-S/76.7)). The kinetic study and modelization of the inhibition effect of glycerol on DHA production allows one, therefore, to fill the gap in the fundamental knowledge of this industrial fermentation, to show the maladjustment of the classical fermentation process used (batch), and to reconsider the conception for the optimization of the production (proposition of more adapted process like fed-batch and/or biphasic systems).