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研究蜡蚧霉Lecanicillium lecanii(Zimmermann.)V3.4505菌株固体发酵动力学,为规模化生产提供相关指标的动态监测和各批次之间质量控制的依据。采用稻谷壳、麦麸、玉米粉配制固体培养基,培养过程中每隔36h取样,测定菌体的产孢量,底物的总糖、总氮的变化,采用Logistic方程构建菌株发酵过程中菌体生长和底物消耗的动力学模型。发现菌株生长经历缓慢生长期、对数生长期、稳定生长期3个阶段。培养基中总糖和总氮的消耗与菌体生长曲线的3个阶段相对应,在菌体缓慢生长期,总糖和总氮的消耗也较少,进入对数生长期,菌体生长对底物的消耗量急剧加大,从7.5d后进入稳定期,底物消耗的速度也变缓;对实验数据进行处理,得到了菌株发酵过程的动力学数学模型和模型参数,总糖和总氮消耗模型的拟合度为0.834 2和0.744 6。
The solid fermentation kinetics of Lecanicillium lecanii (Zimmermann.) V3.4505 strain was studied in order to provide the basis for the dynamic monitoring of relevant indicators and the quality control among batches of large scale production. Solid medium was prepared by using rice husks, wheat bran and corn flour. Samples were taken every 36 hours during culture. The sporulation amount, the total sugar and total nitrogen of the substrate were measured. Logistic equation was used to construct the strain Kinetic model of body growth and substrate consumption. Strain growth was found to experience slow growth phase, logarithmic growth phase, stable growth phase of three stages. The consumption of total sugar and total nitrogen in the culture medium corresponded to the three stages of the cell growth curve. During the slow growth period of the cell, the total sugar and total nitrogen were consumed less, and entered the logarithmic growth phase. The substrate consumption increased sharply from 7.5d after entering the stationary phase, the substrate consumption rate also slowed; the experimental data were processed, the kinetic mathematical model and model parameters of the fermentation process, the total sugar and total The fit of nitrogen consumption model was 0.834 2 and 0.744 6.