文献类型：期刊文献

中文题名：溶氧水平与搅拌转速对发酵生产透明质酸分子量的影响

英文题名：Effects of Dissolved Oxygen and Impeller Speed on the Molecular Weight of Hyaluronic Acid in Fermentation Process

作者：杨利[1];张旭[1];谭文松[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：2008

卷号：34

期号：6

起止页码：805

中文期刊名：华东理工大学学报（自然科学版）

外文期刊名：Journal of East China University of Science and Technology

收录：CSTPCD;;EI(收录号：20090611900219);Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：透明质酸;兽疫链球菌;溶氧;搅拌

外文关键词：hyaluronic acid（HA）; Streptococcus zooepidemicus; dissolved oxygen; agitation

摘要：研究了搅拌转速与溶氧水平对发酵生产透明质酸(HA)分子量(Mw)的影响。结果表明:控制搅拌条件一致时,在厌氧条件下HA的Mw较低,随溶氧水平的增加Mw逐渐增加,但当溶氧水平超过50%后,Mw出现下降。当溶氧水平控制在50%时,HA的Mw随转速的升高呈现先增后降的趋势。
Effects of dissolved oxygen （DO） level and agitation speed on hyaluronic acid （HA） molecular weight （Mw） during HA fermentation by Streptococcus zooepidernicus were investigated in this paper. Experimental results showed that HA molecular weight firstly increased with DO level, and then decreased when the DO level exceeded 50% under the same agitation condition. When the dissolved oxygen level remained 50 % constantly, HA molecular weight increased firstly with impeller speed and reached （2.01±0.05）× 10^6 at 450 r/min. And then, it dramatically decreased with impeller speed.