论文部分内容阅读
目的优化C群和W135群脑膜炎球菌的发酵工艺,提高荚膜多糖产量。方法在5L发酵罐中,通过调整溶氧(DO)、pH值、培养温度、葡萄糖补料速率等参数,了解C群和W135群脑膜炎球菌在发酵过程中的代谢规律,优化发酵工艺,并将C群脑膜炎球菌在100L发酵罐中放大发酵。结果在发酵过程中,DO在20%～40%范围内对多糖合成无明显影响;在pH6.6左右,培养温度37℃,有利于多糖合成;发酵中间补加葡萄糖可增加多糖合成,低速补糖较高速补糖更有利于多糖合成。C群脑膜炎球菌在100L罐中放大发酵,多糖产量可达5L罐水平。结论通过参数优化,确定了C群和W135群脑膜炎球菌的最佳发酵工艺。
Objective To optimize the fermentation process of meningococcus in group C and group W135 and improve the production of capsular polysaccharide. Methods The metabolism of meningococci in group C and group W135 during fermentation was studied by adjusting parameters such as dissolved oxygen (DO), pH value, incubation temperature and glucose feeding rate in a 5 L fermentor, and the fermentation process was optimized. Meningococcal group C was amplified and fermented in a 100 L fermentor. Results In the process of fermentation, DO had no obvious effect on the synthesis of polysaccharides in the range of 20% ~ 40%. At pH6.6, the culture temperature was 37 ℃, which was conducive to the synthesis of polysaccharides. Adding glucose in the middle of fermentation could increase the synthesis of polysaccharides, Higher sugar sugar is more conducive to polysaccharide synthesis. Group C meningococci are amplified and fermented in 100L cans with polysaccharide yields up to 5L cans. Conclusion The optimum fermentation conditions of meningococci in group C and group W135 were determined by parameter optimization.