The role of dissolved oxygen and function of agitation in hyaluronic acid fermentation
The role of dissolved oxygen and function of agitation in hyaluronic acid fermentation
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DOI：
10.1016/j.bej.2006.10.011
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发表时间：
2006-12-01
影响因子：
3.9
通讯作者：
Chen, Teh-Liang
中科院分区：
文献类型：
--
作者：
Huang, Wei-Chih;Chen, Shu-Jen;Chen, Teh-Liang
探讨了溶氧和搅拌在兽疫链球菌ATCC 39920透明质酸发酵过程中的作用。在控制DO水平的情况下，发现目前的菌株在好氧和厌氧条件下都生长得很好。溶氧在HA合成中起刺激作用，影响HA合成效率的内在因素是DO水平，且存在一个临界DO水平，即空气饱和度为5%。另一方面，搅拌的作用是混合肉汤，增强氧气的吸收，但不释放HA胶囊。此外，剧烈的搅拌会延长手术时间。因此，建议扩大发酵罐规模的相关标准是将DO水平保持在临界值以上，并为发酵罐内的均质性提供温和的搅拌。(C)2006爱思唯尔B.V.保留所有权利。
The role of dissolved oxygen (DO) and function of agitation in hyaluronic acid fermentation by Streptococcus zooepidenlicus ATCC 39920 were explored. With controlled DO levels, it was found that the present strain grew as well under both aerobic and anaerobic conditions. Dissolved oxygen plays a role as a stimulant in the HA synthesis; the intrinsic factor affecting the efficiency of HA synthesis is DO level; and there existed a critical DO level of 5% air saturation for the HA synthesis. On the other hand, agitation functions to mix the broth, to enhance oxygen absorption, but not to release HA capsule. In addition, vigorous agitation would lengthen the operation time. It therefore suggests that the relevant criteria for scaling up the fermentor are to maintain DO level above the critical value, and to provide a mild agitation for homogeneity in the fermentor. (c) 2006 Elsevier B.V. All rights reserved.