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Development of Strategy for Fermentative Production Based on Symbiosis of Microorganisms

基于微生物共生的发酵生产策略的开发

基本信息

批准号：
15360441
负责人：
SHIOYA Suteaki
金额：
$ 8.51万
依托单位：
Osaka University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15360441/
关键词：
Lactic acid bacteria yeast co-culture Lactobacillus kefiranofaciens mathematical modeling kefiran

项目摘要

In a batch mixed culture of L.kefiranofaciens and S.cerevisiae, which could assimilate lactic acid, cell growth and kefiran production rates of L.kefiranofaciens significantly increased, compared with those in pure cultures. The kefiran production rate was 36 mg ・l^<-1> ・h^<-1> in the mixed culture under the anaerobic condition, which was greater than that in the pure culture (24 mg ・l^<-1> ・h^<-1>). Kefiran production was further enhanced by an addition of fresh medium in the fed-batch mixed culture. In the fed-batch mixed culture, a final kefiran concentration of 5.41 g ・l^<-1> was achieved at 87 h. Simulation study considered the reduction of lactic acid in pure culture suggested that coculture of L.kefiranofaciens and S.cerevisiae not only reduced the lactic acid concentration by consumption but also stimulated cell growth and kefiran production of L.kefiranofaciens. R eduction of hydrogen peroxide did not concern in stimulation of kefiran production of L.kefiranofaciens in mixed culture. It was also found that the addition of spent medium of yeast was not the main effect for increasing in capsular kefiran in the mixed culture. And in a non-contact mixed culture, there was also no increase in capsular kefiran production of L.kefiranofaciens as much as ii was found in mixed culture. Increase in capsular kefiran in the mixed culture with inactivated S.cerevisiae agreed well to that in anaerobic and aerobic mixed culture. In the mixed culture with inactivated S.cerevisiae by glass beads disruption, the increase of capsular kefiran was less than that in mixed culture with inactivated S.cerevisiae by heat treatment. From these fermentation results, it was concluded that the physical contact interaction with S.cerevisiae enhanced the capsular kefiran production of L.kefiranofaciens in mixed culture.

在乳酸吸收菌与酿酒酵母的批量混合培养中，乳酸吸收菌的细胞生长和产酸率均显著高于纯培养菌。厌氧条件下混合培养的克非兰产率为36 mg·l^<-1>·h^<-1>，高于纯培养的24 mg·l^<-1>·h^<-1>。在饲料分批混合培养中添加新鲜培养基，进一步提高了Kefiran的产量。在间歇饲养的混合培养中，87 h的最终乳酸浓度达到5.41 g·l^<-1>。考虑到纯培养中乳酸的减少，模拟研究表明，l .kefiranofaciens和S.cerevisiae的共培养不仅降低了乳酸的消耗浓度，而且刺激了l .kefiranofaciens的细胞生长和乳酸的产生。在混合培养中，过氧化氢的去除对乳杆菌的产酸量没有刺激作用。在混合培养中，酵母废培养基的添加并不是提高荚膜克非兰的主要因素。在非接触混合培养中，乳酸菌的荚膜产酸量也没有混合培养中多。灭活酿酒酵母混合培养中荚膜酶活性的增加与厌氧和好氧混合培养的结果一致。与玻璃珠破碎灭活酿酒酵母混合培养时，荚膜蛋白的增加幅度小于与热处理灭活酿酒酵母混合培养。从发酵结果可以看出，与酿酒酵母的物理接触相互作用提高了发酵酵母的荚膜产量。