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目的研究肠球菌FQ15发酵液中的有机酸在不同发酵时间的变化趋势。方法建立反相高效液相色谱法测定此株益生菌发酵液中有机酸的主要成分及其在发酵不同时间的变化趋势。结果丙酸、丙酮酸、乳酸、乙酸的浓度都是在菌体生长处于衰亡期时达到最大值,乳酸随发酵时间的延长浓度明显下降,而乙酸在发酵后期含量呈上升趋势。结论此方法重现性好,精密度高,为研究微生物合成中有机酸种类及变化趋势提供了一种可供参考的快捷分析手段。
Objective To study the change trend of organic acids in Enterococcus faecalis FQ15 fermentation broth at different fermentation time. Methods The main constituents of organic acids in the fermentation broth of this strain were determined by reversed-phase high-performance liquid chromatography (RP-HPLC) and their trends of fermentation at different times were studied. Results The concentrations of propionic acid, pyruvic acid, lactic acid and acetic acid all reached the maximum when the cell growth was at the decay stage. The concentration of lactic acid decreased with the prolongation of fermentation time, but the content of acetic acid increased at the later stage of fermentation. Conclusion This method has good reproducibility and high precision, which provides a quick reference for the study of the types and trends of organic acids in microbial synthesis.