优化VB12发酵工艺 提高经济效益

Optimization of fermentation process to improve economic efficiency VB12

关键词:  甜菜碱  发酵单位  脱氮假单胞杆菌  经济效益

Key words:  Betaine  fermentation units  Pseudomonas denitrificans  economic benefits

摘要:

通过甜菜碱不同加量对脱氮假单胞杆菌发酵产VB12的影响实验，结果表明甜菜碱减量对VB12发酵单位不但无显著负影响，反而可以提高发酵单位；在此基础上我们考察了发酵培养基中甜菜碱不同加量对VB12发酵单位的影响，结果表明发酵培养基中甜菜碱量由7.0 g/L降至3.0g/L 对VB12发酵单位无显著影响；进一步研究了补料中甜菜碱减量对VB12发酵单位的影响，结果表明补料中甜菜碱量由30g/L降低为15g/L对VB12发酵单位无显著影响。

Abstract:

Increase by the amount of betaine in different pairs of nitrogen and fermentation of Pseudomonas effects of VB12 experimental results show that betaine not only the reduction of the VB12 fermentation units had no significant negative impact, but can improve the fermentation unit; On this basis, we examined the fermentation medium increases the amount of betaine in different units of the impact of VB12 fermentation results show that the fermentation medium betaine decreased from 7.0 g / L down to 3.0g / L of the fermentation unit VB12 no significant impact; further study of the complement compound sugar beet Alkali reduction of the effects of VB12 fermentation units results show that the compound betaine supplement decreased from 30g / L reduced to 15g / L of the fermentation unit VB12 no significant effect.