【摘要】 研究了初始葡萄糖浓度对D -核糖发酵的影响 ,证实了较高的葡萄糖浓度对D -核糖发酵的抑制作用 ,并确定了较为适宜的初始葡萄糖浓度为 1 0 0g·L-1 或 1 5 0g·L-1 。前者条件下D -核糖的转化率和生产强度均达最大 ,分别为 32 8g·kg-1 和0 .6 8g·L-1 ·h-1 ;后者条件下D -核糖的产量达最大值 39.4 8g·L-1 。针对底物抑制现象 ,研究了补料工艺对D -核糖发酵的影响 ,确定发酵 2 4h后补加 5 0g·L-1 的葡萄糖为较优的补料工艺 ,在此工艺条件下最终D -核糖产量相对于对照组提高了 4 8.3%。更多还原

【Abstract】 The effects of initial glucose concentration on D-ribose fermentation were studied. The inhibiting effects of higher glucose concentration on D-ribose fermentation were proven. Appropriate initial glucose concentration, 10% or 15% was obtained. Under the former condition the maximal D-ribose yield and productivity, 0.328g·g - and 0.068g·100ml -·h -, were reached respectively. Under the latter condition the maximal D-ribose concentration, 3.948g·100ml -, was reached. In order to avoid substrate inhibition fed-batch culture was studied. Adding 5% glucose after 24h fermentation was established as the appropriate method to increase the D-ribose concentration. With this fed-batch culture method the ultimate D-ribose concentration was 48.3% higher than that of the control.更多还原