Mixotrophic cultivation of Botryococcus braunii
Mixotrophic cultivation of Botryococcus braunii
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DOI：
10.1016/j.biombioe.2011.01.002
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发表时间：
2011-05-01
影响因子：
6
通讯作者：
Shen, Guomin
中科院分区：
文献类型：
--
作者：
Zhang, Huifang;Wang, Weiliang;Shen, Guomin
布氏葡萄球菌的培养主要以光合自养模式报道，该模式存在细胞生长速率低、细胞密度低等缺点。为了实现高密度和高生产力，本研究尝试以混合营养模式培养布氏芽孢杆菌。在250 mL摇瓶中考察了不同有机碳源（包括麦芽糖、葡萄糖、蔗糖、乳糖、甘油和淀粉）、葡萄糖和KNO(3)浓度以及接种量对布氏芽孢杆菌生长的影响，并在10 L封闭式自动气升式光生物反应器中建立了补料分批混合营养培养技术。布劳尼在所有六种有机碳源的混合营养培养中比在光合自养模式中生长得更快，并且葡萄糖是最适的。葡萄糖和KNO(3)的最佳浓度分别为2.5 g L(-1)和0.4 g L(-1)。在46～200 g·m(-3)的接种量内，细胞生长迟缓期很短，接种后细胞快速生长进入指数生长期，布氏芽孢杆菌的平均细胞生长速率随着接种量的增加而增加。在10 L气升式光生物反应器中，在混合营养条件下补加葡萄糖培养布氏芽孢杆菌19 d，细胞密度和干细胞中碳氢化合物含量分别达到4.55 g L(-1)和29.7%。 (C) 2011 Elsevier Ltd. 保留所有权利。
Cultivation of Botryococcus braunii has been mainly reported in photoautotrophic mode which has some disadvantages such as low cell growth rate and low cell density. For high density and high productivity, this study attempts to cultivate B. braunii in mixotrophic mode. Effects of different organic carbon sources (including maltose, glucose, saccharose, lactose, glycerol and starch), glucose and KNO(3) concentrations as well as inoculation amount on the growth of B. braunii were investigated in 250 mL shake flasks, and a fed-batch mixotrophic cultivation technique was developed in a 10 L enclosed automatic air-lift photobioreactor.B. braunii grew faster in mixotrophic cultivation with all the six organic carbon sources than that in photoautotrophic mode, and glucose was the optimum. The optimal concentrations of glucose and KNO(3) were 2.5 g L(-1) and 0.4 g L(-1) respectively. Within the inoculums of 46-200 g m(-3), the lag phase of cell growth was very short, and cells grew fast into exponential phase after inoculation, the average cell growth rate of B. braunii increased with the increment of inoculation amount. With a 10 L air-lift photobioreactor, B. braunii was cultured by feeding glucose under mixotrophic condition for 19 days, and the cell density and hydrocarbon content in dry cell reached 4.55 g L(-1) and 29.7%, respectively. (C) 2011 Elsevier Ltd. All rights reserved.