微生物发酵中菌丝结球影响因素的研究进展
Research on Influencing Factors of the Mycelium Pellet in Fermentation Process
郑玲辉 1陈伟 2陈令伟2
作者信息
- 1. 杭州中美华东制药有限公司,浙江杭州 310011
- 2. 杭州珲益生物科技有限公司,浙江杭州 310011
- 折叠
摘要
在微生物发酵过程中,诸多产品只有在丝状菌丝结球的情况下才能产生其所需要的次级代谢产物;还有一些产品在菌丝结球的情况下能够有效减少发酵动力消耗,有利于控制成本.菌丝结球的影响因素复杂且综合,涵盖了菌种的遗传特性、质量和接孢量、进入发酵罐前种子的种龄和移种量、培养基中各种营养成分的比例,以及发酵过程中的溶氧、搅拌转速、空气流量等工艺控制参数.基于此,文章对发酵过程中菌丝结球影响因素的研究进行系统介绍.
Abstract
In the fermentation process,many products can only produce the required secondary metabolites with the conditions of mycelium pellets;while the other products can effectively reduce the fermentation energy consumption with the conditions of mycelium pellets,which is beneficial for cost control.The affecting factors of the mycelium pellets are comprehensive,including the genetic factors of bacterial strains,quality and spore inoculation of bacterial strains,seed age and inoculation volume before entering the fermentation tank,the nutrient components in the culture medium,dissolved oxygen,stirring speed,air flow and other parameters in the fermentation process.This paper systematically introduces the research on the influencing factors of the mycelium pellet in fermentation process.
关键词
菌种/发酵/菌丝结球/次级代谢Key words
bacterial strain/fermentation/mycelium pellet/secondary metabolism引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据