溶氧对黄原胶发酵的影响
Effect of Dissolved Oxygen on Xanthan Gum Fermentation
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摘要: 黄原胶是野油菜黄单孢菌分泌的胞外多糖,可用淀粉或葡萄糖为碳源发酵生产。本文着重以淀粉为碳源研究不同的溶氧水平对多糖的影响。试验结果表明:溶氧水平高于饱和度的20%对多糖发酵影响不大,低于20%时菌的生长受影响。溶氧水平为饱和度的25%,菌体生长最佳。Abstract: The xanthan gum is the extracellular polysaccharide secreted by xanthomonas campestris from wild rape. It can be produced by fermentation with starch or glucose as the carbon source. Polysaccharide fermentation with starch as the carbon source at different levels of dissolved oxygen has been investigated. Experimental results showed that the dissolved oxygen has little influence on the fermentation of polysaccharide when its level exceeds 20% of air saturation. When the dissolved oxygen drops below 20% of air saturation, it has greater influence on the growth of bacteria. The optimum value of dissolved oxygen for bacterium growth is 25% of air saturation.