摘要
鸟苷是生产呈味核苷酸 5’ -鸟苷酸的直接前体 ,其发酵法生产得率的提高已经成为限制呈味核苷酸工业发展的重要环节。通过在 5 0L多参数全自动发酵罐上的研究 ,分析了鸟苷发酵过程的基本特征 ,通过将控制参数和菌体生理参数相关分析 ,结合菌体形态变化 ,指出了发酵过程可能存在的代谢流迁移 。
Guanosine was the direct precursor of 5'-guanylic(5'-GMP), which was important in condiments industry. Improvement of the fermentation yield of guanosine had been a key-step that limited the development of condiments industry. The characteristics of guanosine fermentation process was analyzed based on 50L multi-parameter fermentor study. The morphology change was combined with control parameter and physiological parameter correlation analysis. The results indicated there would be a metabolic flux shift during fermentation process, which offered a useful clue for further process optimization.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第9期5-9,共5页
Food and Fermentation Industries
基金
上海市曙光计划资助项目 (No.0 1SG2 8)
