固定化細(xì)胞法生產(chǎn)醋酸的工藝研究

論文編號(hào):HG238  論文字?jǐn)?shù):13541,頁(yè)數(shù):24

摘要：目前對(duì)于細(xì)胞固定化的動(dòng)力學(xué)研究，工業(yè)上生產(chǎn)大多以專(zhuān)家經(jīng)驗(yàn)為主，對(duì)其深入的探討不是很多，由于固定化細(xì)胞的優(yōu)勢(shì)在未來(lái)的工業(yè)生產(chǎn)和研究方面會(huì)有越來(lái)越重要的地位。本論文設(shè)計(jì)了固定化細(xì)胞法生產(chǎn)醋酸的工藝，用海藻酸鈉包埋法制備了平均直徑為 5.0mm的固定化醋酸菌顆粒，將制得的固定化顆粒放入發(fā)酵培養(yǎng)基中培養(yǎng)，對(duì)菌種擴(kuò)大培養(yǎng)的條件進(jìn)行了優(yōu)化，獲得最佳接種量為15環(huán)，最佳培養(yǎng)時(shí)間為43h。研究了葡萄糖濃度與葡萄糖OD值的關(guān)系，得到其標(biāo)準(zhǔn)曲線為：y=0.2117x；研究了菌體濃度于細(xì)胞OD值的關(guān)系，得到其標(biāo)準(zhǔn)曲線為：y =447.55x-44.161。研究了不同乙醇初始濃度下固定化醋酸菌的生長(zhǎng)動(dòng)力學(xué)，基質(zhì)消耗動(dòng)力學(xué)和產(chǎn)物生成動(dòng)力學(xué)。研究了乙醇初始濃度的變化對(duì)菌體生長(zhǎng)的影響：隨著乙醇濃度的增加菌體的延滯期會(huì)延長(zhǎng)。獲得固定化細(xì)胞法生產(chǎn)醋酸的最佳發(fā)酵時(shí)間為96h。
 關(guān)鍵詞：固定化細(xì)胞；動(dòng)力學(xué)模型；醋酸菌；生長(zhǎng)動(dòng)力學(xué)；發(fā)酵

Abstract: At Present, study on the bioreactor system was focused on macro-dynamics. A lot of research has been done to the dynamics of immobilized enzyme, however, study on dynamics of immobilized cells remained low level. Actually, industrial production was charged with experience of the experts. For the immobilized cells has comparative advantage, which will play more and more important part in industrial production and academic research in future, a new acetic acid production process was designed in this paper. Immobilized cells were main used in the Craft. Immobilized acetic acid bacteria was prepared by calcium alginate embedding, the average diameter of immobilized cell of 5.0 mm was obtained. The best Strain expanding condition was measured : vaccination 15 rings and cultivate 43 hours. The standard curve of glucose (OD540) was measured : y=0.2117x; and the standard curve of the bacterial cell (OD) was measured: y=402.88x. growth curve of the immobilized acetic acid bacteria basis on different alcohol concentrations and the relational curve between substrate consumption (ethanol and glucose) and production (acetic acid) have been measured. As initial concentration of ethanol changes, the acid production and the bacteria growth would be impacted: acid production was effected when alcohol concentration was too high or too low. As the concentration of ethanol increasing, bacteria for the extension of demurrage will be extended. The range of suitable initial ethanol concentration was 4% to 8%, and best fermentation time were 96 hours.
 Key words: Immobilized cells；dynamic model；acetic acid bacteria； the growth curve； fermentation