文献类型：期刊文献

中文题名：D-核糖发酵过程中的pH控制及对产D-核糖关键酶的影响

英文题名：Study of pH Regulation and Its Effect on the Key Enzymes in the Fermentation Process of D-Ribose

作者：杨兆娟[1];徐京宁[1];丁庆豹[1];欧伶[1];邱蔚然[2]

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;[2]上海秋之友生物科技有限公司,上海200949

年份：2005

卷号：31

期号：6

起止页码：739

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：2006049664184);Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：D-核糖;pH值调控;关键酶;葡萄糖酸;发酵;枯草芽孢杆菌

外文关键词：D-ribose ; pH regulation; key enzymes ; gluconate ; fermentation; Bacillus subtilis

摘要：在枯草芽孢杆菌突变株D-756发酵生产D-核糖过程中,采用葡萄糖和葡萄糖酸钙混合发酵,葡萄糖酸作为pH调节剂,能促进菌体的生长,显著地提高D-核糖的产量。经酶活测定,发现流加葡萄糖酸能提高单位发酵液中葡萄糖酸激酶的酶活。在5 L发酵罐中,利用葡萄糖酸维持发酵pH值在7.2,培养72 h后产核糖76.8 g/L。
During the fermentation of D-ribose with glucose and calcium gluconate mixture by Bacillus subtilis mutant D-756, the cell growth was improved and the yield of D-ribose was significantly increased through the feeding of gluconate as pH regulator. And the effect on the key enzymes involved in D-ribose production was studied. The activity of gluconate kinase in unit fermentation volume could be enhanced by addition of gluconate. In addition, the cells growth and D-ribose accumulation were not affected under weak alkaline condition. Consequently the fermentation pH was maintained at 7.2 by gluconate and the yield of D-ribose reached 76.8 g/L after incubation for 72 h.