摘要
研究5 L自控发酵罐中曲酸产生菌米曲霉Co-26的分批发酵动力学。分析米曲霉Co-26分批发酵过程中菌体生长、曲酸生成和基质消耗的变化规律,结果表明:菌体生长呈典型S型曲线,曲酸生成与菌体生长趋势呈现部分相关性,属于部分偶联型。基于这些过程曲线的变化规律,结合Logistic方程和Luedeking-Piret方程,建立米曲霉Co-26分批发酵过程的动力学模型。通过数学推导和非线性拟合,获得模型中各参数的最佳取值,最终确定能够较好表征米曲霉Co-26分批发酵过程中菌体生长、曲酸合成以及基质消耗的动力学方程。模型值与试验数据拟合良好,平均误差在5%内,为进一步实现高产曲酸菌工业化生产曲酸提供理论依据。
In order to research the kinetics of Kojic acid batch fermentation in a 5 L stirred bioreactor. The cell growth, product formation and substrate consumption during the Kojic acid fermentation were investigated. The result showed that cell growth of Aspergillus oryzae Co-26 was characterized as an S-type curve, which presents partial corre- lation with Kojic acid production indicating a partial coupling model. Based on variation of these process curves, the ki- netics models for cell growth, Kojic acid production and substrate consumption were established according to the Logistic equation and Luedeking-Piret equation. And the optimal parameters in the above models were obtained through the non- linear regression and mathematical derivation. The kinetics equations of cell growth, Kojic acid production and substrate consumption, which could characterize the batch fermentation process of kojic acid bacteria were determined.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第11期43-47,共5页
Journal of Chinese Institute Of Food Science and Technology
