【摘要】 目的:调节生黑醋酸杆菌生物和代谢特性,以提高发酵效率。方法:通过改变种液特性,采用半连续培养的方式,对生黑醋酸杆菌在高醇浓度下的生长特性进行了研究。结果:通过优化可以提高VC一步发酵底物山梨醇浓度达38%,32h左右发酵率达95%,山梨糖产量达360mg/ml,半连续培养连续5批之间产糖稳定,没有明显差别。结论:通过优化,有效地提高了山梨糖的产率。更多还原

【Abstract】 Objective:To control the characteristic of Gluconbacter melanogenus in medium with high concentration of D-sordibol(38%).Method:by changing seed liquid and using semi-continuous fermentation.Result:The strain could be cultured well in medium containing D-sorbitol in 38%.The conversion rate of D-sorbitol to L-sorbose in medium with 38% D-sorbitol was 95% over 30 hours.There was no notably different about the yields of L-sorbose in 5 generations fermentations continuously.Conclusion: The productivity of sorbose was improved notably.更多还原