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    杨兆娟, 徐京宁, 丁庆豹, 欧伶, 邱蔚然. D-核糖发酵过程中的pH控制及对产D-核糖关键酶的影响[J]. 华东理工大学学报(自然科学版), 2005, (6): 739-742.
    引用本文: 杨兆娟, 徐京宁, 丁庆豹, 欧伶, 邱蔚然. D-核糖发酵过程中的pH控制及对产D-核糖关键酶的影响[J]. 华东理工大学学报(自然科学版), 2005, (6): 739-742.
    YANG Zhao-juan, XU Jing-ning, DING Qing-bao , OU Ling, QIU Wei-ran. Study of pH Regulation and Its Effect on the Key Enzymes in the Fermentation Process of D-Ribose[J]. Journal of East China University of Science and Technology, 2005, (6): 739-742.
    Citation: YANG Zhao-juan, XU Jing-ning, DING Qing-bao , OU Ling, QIU Wei-ran. Study of pH Regulation and Its Effect on the Key Enzymes in the Fermentation Process of D-Ribose[J]. Journal of East China University of Science and Technology, 2005, (6): 739-742.

    D-核糖发酵过程中的pH控制及对产D-核糖关键酶的影响

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

    • 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5L发酵罐中,利用葡萄糖酸维持发酵pH值在7.2,培养72h后产核糖76.8g/L。

       

      Abstract: 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.

       

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