【摘要】 报道丙酸积累对维生素B12 产生菌Propionibacteriumshermanii生长及丙酸产生的影响 ,在初糖浓度 6 % ,pH6 5的批次发酵条件下 ,测定了该菌的耗糖、产酸和菌体生长曲线。发酵 2 4h后 ,培养基中添加 1%、 3%和 6 %的丙酸 ,发酵结束时菌体干重只有对照的75 2 %、 6 5 4 %和 5 2 9% ,产酸是对照的 79 3%、 6 9 2 %和 39 3%。加入 6 %的丙酸不能完全抑制耗糖和产酸。部分解除丙酸抑制可使菌体干重增加 6 0 %。更多还原

【Abstract】 The effects of propanoic acid accumulation on the growth and acid production of Propionibacterium shermanii are reported in this paper, the glucose consumption, acid production and cell growth curve are measured in the batch fermentation process with 6%glucose serves as carbon source and pH value controlled at 6 5 If 1%, 3%, and 6% propanoic acid are added to the broth 24 hours after inoculation, the cell dry weights obtained at the end of the fermentation change to 75 3%, 65 4%, 52 9% of the CK respectively, at the same time, the acid accumulation becomes 79 3%, 69 2%, 39 3% of the CK respectively But even 6% propanoic acid is added, the glucose consumption and acid production could not be stopped completely The cell dry weight increased 60% if part of the propanoic acid is removed from the broth and replaced by fresh medium更多还原