中国海洋大学学报（自然科学版）2025，Vol.55Issue(10)：41-48,8.DOI:10.16441/j.cnki.hdxb.20240215
棕色固氮菌产海藻酸发酵优化
Fermentation Optimization for Alginate Production by Azotobacter vinelandii
摘要
Abstract
Alginate is a common natural polysaccharide widely used in food,pharmaceutical and other industries.To enhance the fermentation production of alginate by Azotobacter vinelandii,the fermentation process condition(initial pH,fermentation temperature,agitation speed,and fermentation time)of A.vinelandii ATCC 9046 through single-factor experiments and a four-factor five-level central composite design were optimized in this study.Besides,the structure of alginate derived from fermentation was analyzed.The optimal fermentation conditions for alginate production were determined to be an initial pH of 8.5,fermentation temperature of 31℃,agitation speed of 250 r/min,and fermentation time of 144 h,resulting in alginate production of 2.0 g/L,which increased by 66.7％compared to the initial yield.The structure of alginate revealed a molecular weight of 255.0 kDa,a β-D-mannuronic acid to α-L-guluronic acid ratio(M/G)of 11.9,and a block structure containing MG,GG and MM units.The results suggested that its M residue content is higher than alginate from seaweed sources,but the block structure is similar,indicating the promising application potential of alginate with higher M/G.关键词
海藻酸/棕色固氮菌/发酵优化/产物分析Key words
alginate/Azotobacter vinelandii/fermentation optimization/product analysis分类
生物科学引用本文复制引用
王俊凯,张之握,郭娜,毛相朝..棕色固氮菌产海藻酸发酵优化[J].中国海洋大学学报（自然科学版）,2025,55(10):41-48,8.基金项目
国家重点研究发展计划项目(2022YFF1100202)资助 Supported by the National Key Research and Development Program(2022YFF1100202) （2022YFF1100202）
