文献类型：期刊文献

中文题名：发酵罐中剪切环境与菌体形态和代谢

英文题名：SHEAR ENVIRONMENT IN FERMENTORS AND ITS INFLUENCE ON MORPHOLOGY OF PENICILLIUM CHRYSOGENUM

作者：武斌[1];李涛[1];戴干策[1]

机构：[1]华东理工大学联合反应工程研究所,上海200237

年份：1997

卷号：48

期号：1

起止页码：108

中文期刊名：化工学报

外文期刊名：CIESC Journal

收录：CSTPCD;;EI(收录号：1997373737959);Scopus;北大核心:【北大核心1996】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：剪切速率;菌体形态;发酵罐;搅拌

外文关键词：Shear rate, microbial morphology, effective length, characteristic shear power

摘要：结合青霉素发酵过程,考察了产黄青霉形态与剪切环境的关系;在搅拌槽内流场研究的基础上,分析了现有各种表征发酵罐内总体剪切环境的参数的合理性,提出了菌体对高强度剪切呈现出“印象衰减”效应这一新观点.据此而得的特征剪切强度,可用于发酵罐中轴向、径向叶轮组合搅拌的设计.
The morphological change of Penicillium chysogenum during the penicillin fermentation cycle was studied. The shear environment in the fermentor was found to influence microbial morphology and to be closely related to the mean pellet diameter and effective length of mycelium during the middle and late periods of fermentation. Based on flow field test results in laboratory-scale stirred vessels, a number of parameters for describing the total shear environment in the fermentor were evaluated for their reliability, with the morphological change of P. chrysogenum being used as contrast. It was found that the morphological response to high shear environment exhibit an 'impression-attenuation' mechanism, from which a concept of characteristic shear power can be deduced. An appropriately high shear environment is required for penicillin fermentation. With the concept of characteristic shear power, the design and operation of hydrofoil impeller can be implemented to provide a proper shear environment for microbial growth and metabolism for synthesis of the object product.