玉米浆干粉缓冲能力对发酵生产细菌纤维素的影响

摘要

以玉米浆干粉为氮源、木葡糖酸醋杆菌Gyll（Gluconacetobacter xylinus）为菌种发酵生产细菌纤维素过程中，对玉米浆干粉的缓冲能力及发酵过程中维持pH稳定的能力进行了试验研究，同时对发酵过程中pH和BC产量进行了监测。结果表明：分别将玉米浆干粉溶解在水和发酵培养基中，当添加量分别大于50.0 g/L和40.0 g/L时，水溶液和发酵培养基的缓冲指数（β）值均大于0.02，说明具有很强的缓冲能力；以玉米浆干粉为氮源的发酵生产细菌纤维素过程中，发酵培养基pH可维持在木葡糖酸醋杆菌Gyll的适宜生长范围内，而有助于提高BC的产量。%The fermentation process of bacterial cellulose (BC) was studied in this paper by use of dried corn steep liquor powder as a single nitrogen source and Gluconacetobacter xylinus Gyll as a strain. This paper concentrated on the buffering capacity of dried corn steep liquor powder ,changes in the pH-value and BC output. The results shows that after dissolving dried corn steep liquor powder in aqueous solutions and fermentation medium respectively and additive amount exceeding 50.0 g/L and 40.0 g/L , the buffer index (β) is more than 0.02. This illustrates system has better buffering capacity. And in the fermentation process , system can keep the pH-value at suitable scope of growth for Gluconacetobacter xylinus Gyll that can help increase the BC output.