摘要
采用马链球菌 (Streptococcusequi)进行发酵生产透明质酸 (hyaluronicacid ,HA) .5L发酵罐发酵研究表明 :发酵调控对HA的产量和分子量有较大的影响 ,采用 2 0 g·L- 1的初始葡萄糖浓度及维持培养过程 2 0 g·L- 1的糖浓度 ,补加 5 g·L- 1的硫铵 ,采用一定的 pH控制策略可使HA的产量达到 1.0 g·L- 1,分子量在 2 .84× 10 6 Da以上 .
The fermentation of hyaluronic acid (HA) produced by Streptococcus equi is studied. The results of HA fermentation in 5L bioreactor show that the fermentation control is favourable to HA yield and molecular weight. With 20 g·L -1 initial concentration of glucose and keeping 20 g·L -1 concentration of glucose and 5 g·L -1concentration of ammonium sulfate during fermentation process; strategy of pH control is applied , the yield of HA is up to the maximum of 1.0 g·L -1; and the molecular weight is above 2.84×106Da.
出处
《三峡大学学报（自然科学版）》
CAS
2004年第6期568-570,共3页
Journal of China Three Gorges University：Natural Sciences
