文献类型：期刊文献

中文题名：采用计算流体力学技术研究搅拌对兽疫链球菌发酵生产透明质酸的影响

英文题名：Effect of agitation on hyaluronic acid produced by Streptococcus zooepidemicus by using computational fluid dynamics

作者：顾小华[1];段须杰[1];谭文松[1];张旭[1]

机构：[1]华东理工大学生物反应器工程国家重点实验室,上海200237

年份：2009

卷号：25

期号：11

起止页码：1671

中文期刊名：生物工程学报

外文期刊名：Chinese Journal of Biotechnology

收录：MEDLINE(收录号：20222466);CSTPCD;;Scopus;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；PubMed;

语种：中文

中文关键词：透明质酸;搅拌;计算流体力学;兽疫链球菌

外文关键词：hyaluronic acid; agitation; computational fluid dynamics（CFD）; Streptococcus zooepidemicus

摘要：搅拌是影响透明质酸(HA)发酵的一个重要因素,然而有关搅拌对HA发酵影响的认识存在较大争议。本研究采用计算流体力学(CFD)技术深入研究了搅拌对菌体生长和HA合成的影响。结果表明,菌体量和HA产量受搅拌转速的影响很小,而HA分子量随着转速的增加呈现出先增加后降低的趋势。分阶段控制转速研究表明转速对HA分子量的影响主要体现在HA合成阶段。CFD计算结果表明随着搅拌转速的增加,混合时间降低的同时反应器内部的剪切速率明显增加。最终通过改变搅拌桨组合方式的手段有效地解决了上述矛盾,并使得HA分子量提高23.9%。
Agitation plays an important role in the hyaluronic acid（HA） fermentation process.However,views about the effect of agitation on HA production remain controversial.We investigated the effect of agitation on cell growth and HA synthesis during HA fermentation process by using Computational Fluid Dynamics（CFD） technology.The results showed that the biomass and HA yield changed a little with the increase of impeller speed,but the HA molecular weight firstly increased and then decreased.The results of phase agitation control strategy demonstrated that the influence of agitation on the HA molecular weight mainly exhibited at the stage of HA synthesis.Moreover,the CFD simulation results indicated that when impeller speed increased,the mixing time reduced while the shear rate increased significantly.The removal of anchor could moderate the contradiction between the mixing time and shear rate,and finally the HA molecular weight increased by 23.9%.The results of this work could provide guidelines for optimizing the HA fermentation,as well as the bioreactor design and scaling up.