文献类型：期刊文章

作　　者：董晋军[1] 郑璞[1] 孙志浩[1] 倪晔[1] 刘宇鹏[1,2]

机构地区：[1]工业生物技术教育部重点实验室,江南大学生物工程学院,江苏无锡214122 [2]河南大学生命科学学院生物工程研究所,河南开封475004

出　　处：《化工学报》

基　　金：国家高技术研究发展计划项目(2006AA02Z235);江苏省自然科学基金项目(BK2005201);长江学者和创新团队发展计划项目(IRT0532)~~

年　　份：2008

卷　　号：59

期　　号：6

起止页码：1490-1495

语　　种：中文

收录情况：AJ、BDHX、BDHX2004、CAS、CSCD、CSCD2011_2012、EI(收录号：20082711351502)、IC、JST、RCCSE、SCOPUS、ZGKJHX、核心刊

摘　　要：In this work, the semi-continuous succinic acid fermentation by Actinobacillus succinogenes CGMCC1593 from cane molasses with a novel two-stage and two-stream system was studied, in order to increase the succinic acid productivity.The fermentation conditions of the first stage, such as initial sugar concentration, medium addition volume, and time interval of each loading were optimized.Under the optimized condition the maximum succinic acid productivity (2.38 g·L-1·h-1) was increased by 111% and 114% compared with those obtained in batch and fed batch fermentation, respectively.In addition, the maximum succinic acid concentration (46.0 g·L-1)increased by 12.9% compared with that in batch fermentation, and reached a compatible level of that obtained in fed batch fermentation (36 h, 48.8 g·L-1).This process was operated stably for 39 circles without any decreases in both succinic acid concentration and productivity.During the 39 operation circles, the fermentation time of each batch (stage 1 and stage 2), the average succinic acid concentration, succinic acid productivity, succinic acid yield, and sugar conversion rate were 21—24 h, 43.5 g·L-1, 2.07 g·L-1·h-1, 0.79 g·g-1, and 96.4%, respectively.

关 键 词：琥珀酸 甘蔗糖蜜 半连续发酵 ACTINOBACILLUS succinogenes  

分 类 号：TQ920.6]