| D-核糖发酵过程中的pH控制及对产D-核糖关键酶的影响 |
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| 引用本文： | 杨兆娟,徐京宁,丁庆豹,欧伶,邱蔚然.D-核糖发酵过程中的pH控制及对产D-核糖关键酶的影响[J].华东理工大学学报(自然科学版),2005,31(6):739-742. |
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| 作者姓名： | 杨兆娟 徐京宁 丁庆豹 欧伶 邱蔚然 |
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| 作者单位： | 华东理工大学生物反应器工程国家重点实验室,上海,200237;上海秋之友生物科技有限公司,上海,200949 |
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| 摘 要： | 在枯草芽孢杆菌突变株D-756发酵生产D-核糖过程中，采用葡萄糖和葡萄糖酸钙混合发酵，葡萄糖酸作为pH调节剂，能促进菌体的生长，显著地提高D-核糖的产量。经酶活测定，发现流加葡萄糖酸能提高单位发酵液中葡萄糖酸激酶的酶活。在5L发酵罐中，利用葡萄糖酸维持发酵pH值在7．2，培养72h后产核糖76．8g／L。
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| 关 键 词： | D-核糖 pH值调控 关键酶 葡萄糖酸 发酵 枯草芽孢杆菌 |
| 文章编号： | 1006-3080(2005)06-0739-04 |
| 收稿时间： | 2004-12-21 |
| 修稿时间： | 2004年12月21 |
Study of pH Regulation and Its Effect on the Key Enzymes in the Fermentation Process of D-Ribose |
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| YANG Zhao-juan,XU Jing-ning,DING Qing-bao,OU Ling,QIU Wei-ran.Study of pH Regulation and Its Effect on the Key Enzymes in the Fermentation Process of D-Ribose[J].Journal of East China University of Science and Technology,2005,31(6):739-742. |
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| Authors: | YANG Zhao-juan XU Jing-ning DING Qing-bao OU Ling QIU Wei-ran |
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| Institution: | 1. State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China ;2. Shanghai Qiuzhiyou Bioscience and Biotechnology Co. Ltd. , Shanghai 200949, China |
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| Abstract: | During the fermentation of D-ribose with glucose and calcium gluconate mixture by Bacillus subtilis mutant D-756, the cell growth was improved and the yield of D-ribose was significantly increased through the feeding of gluconate as pH regulator. And the effect on the key enzymes involved in D-ribose production was studied. The activity of gluconate kinase in unit fermentation volume could be enhanced by addition of gluconate. In addition, the cells growth and D-ribose accumulation were not affected under weak alkaline condition. Consequently the fermentation pH was maintained at 7.2 by gluconate and the yield of D-ribose reached 76.8 g/L after incubation for 72 h. |
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| Keywords: | D-ribose pH regulation key enzymes gluconate fermentation Bacillus subtilis |
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