摘要
目的研究DY芽孢杆菌发酵过程中微量元素Mn离子对芽孢形成率的影响。方法通过实验设计,调整发酵用水中锰离子的浓度,进行DY芽孢杆菌生产曲线的同步发酵分析,并对发酵终产物进行生化反应鉴定。结果实验结果显示0.08 mg/L锰离子发酵浓度,显著提升了DY芽孢杆菌发酵过程中芽孢形成率,且最终发酵产物^([1])生化反应鉴定符合生产菌种原始特征。结论 DY芽孢杆菌发酵过程中,除发酵培养基的选择、培养条件的控制等因素会影响芽孢形成率外,作为微量元素,适量Mn离子的引入,可以影响菌体生长曲线,促进芽孢的形成,使菌体活性更高,从而使发酵效果得到显著提升,为今后更进一步提高发酵质量提供了基础和依据。
Objective To study the DY bacillus in the fermentation process of trace element Mn ions influence on spore formation rate. Methods By design of experiment, adjusted the concentration of manganese ion in water, analysis DY bacillus synchronization fermentation production curve, and biochemical identification of the fermenta- tion end products. Results The experimental results showed that the 0.08 mg/L manganese ion concentration fermentation, significantly improved the DY bacillus in the process of spores fermentation rate, and ultimately fermented product conforms to the original production strains feature biochemical identification. Conclusion DY bacillus in the fermentation process, in addition to the choice of the fermentation medium and culture conditions of control factors affect spore formation rate, as a trace element, the introduction of a suitable amount of Mn ions, can affect the bacteria growth curve, promote the formation of the spore, the bacteria activity is higher, so that the effect of fermentation received a significant boost, and provides reference for further improving fermentation quality.
出处
《中国微生态学杂志》
CAS
CSCD
2013年第12期1369-1372,共4页
Chinese Journal of Microecology
基金
国家新药创制重大专项课题(2010ZX09401-304202)
作者简介
作者简介：陈美娜（1980-），女，工程师，从事生物制药研究，Email：chenlmei1na@163．com；通讯作者：陈美娜
谷平平（1979-），女，副高级工程师，从事生物制药研究，Email：gupingping99@163．com；通讯作者
罗丹（1983-），女，工程师，从事生物制药研究，Email：luodan-1983@163．com通讯作者
