苏云金芽胞杆菌不同发酵阶段的补糖发酵

Effect of Glucose Feeding at Different Phases on the Fermentation of Bacillus thuringiensis

摘要:

通过苏云金芽胞杆菌工程菌BMB005发酵不同阶段补加葡萄糖发酵试验,研究了补糖对苏云金芽胞杆菌发酵的影响.结果表明:对数生长期补加葡萄糖可以提高生物量,进而使发酵液中杀虫晶体蛋白的质量分数提高33 1%,而稳定期补加葡萄糖则是通过提高菌体合成晶体蛋白的能力而使发酵液中晶体蛋白的质量分数提高18 1%. 30 L发酵罐补糖实验结果表明:在起始碳源质量浓度为3 0 g/dL的情况下,对数生长期补加1 0 g/dL葡萄糖可以将发酵液中杀虫晶体蛋白的质量分数和生物效价分别提高37%和51%;稳定期补加 1 0 g/dL葡萄糖可以将发酵液中杀虫晶体蛋白的质量分数和生物效价分别提高33 7%和75 1%;而且稳定期补加比对数生长期补加葡萄糖更有利于增效因子的合成.

Abstract:

The effect of glucose feed on the fermentation of Bacillus thuringiensis BMB005 were investigated by feeding glucose at the exponential and stationary growth phases, respectively. In flasks, better effects were obtained by feeding glucose at the exponent