食品与发酵工业2011，Vol.37Issue(11)：6-10,5.
利用菊芋菊粉制备R,R-2,3-丁二醇发酵工艺条件的优化
Optimization of Fermentation Conditions for R,R-2,3-butanediol Production Using Inulin Extract from Jerusalem artichoke tubers
摘要
Abstract
To increase the quality of R,R-2,3-Butanediol using inulin extract from Jerusalem artichoke tubers by Paenibacillus polymyxa ZJ-9 and decrease the costs of production,the fermentation conditions including cultural temperature, initial pH,inoculum concentration and agitation speed were optimized.The optimal conditions were confirmed as follows;cultural temperature 30℃,the optimization initial pH 6.0,inoculum concentration 8%（v/v）.A two-stage agitation speed control strategy was proposed based on analyzing the microbiol physiological characteristics under different agitation speeds.During the first 24 h,agitation speed was controlled at 240 r/min to obtain high specific cell growth rate for cell growth,subsequently agitation speed was controlled at 160 r/min to maintain high specific R,R-2,3-BD formation rate for high R,R-2,3-BD accumulation.The concentration of the obtained R,R-2,3-BD was 27.83 g/L under this optimal conditions,increase 10.15%than that before optimization.关键词
R,R-2,3-丁醇/多粘类芽孢杆菌/发酵工艺条件Key words
R/R-2/3-butanediol/Paenibacillus polymyxa ZJ-9/fermentation conditions分类
轻工纺织引用本文复制引用
杨欢欢,高健,徐虹,邵荣..利用菊芋菊粉制备R,R-2,3-丁二醇发酵工艺条件的优化[J].食品与发酵工业,2011,37(11):6-10,5.基金项目
江苏省自然科学基金计划项目 （）
江苏省教育厅高校科研成果产业化推进项目 （）
盐城工学院科研基金项目 （）
