甘蔗糖蜜发酵合成茁霉多糖及其发酵动力学

为探明以甘蔗糖蜜为原料发酵合成茁霉多糖（Pullulan)的过程，采用Logistic equation模型和Luedekingpiret方程对Pullulan发酵动力学进行了研究，通过研究建立出芽短梗霉MM生长、Pullulan合成和底物(糖蜜)消耗相关的动力学模型参数，阐述Pullulan的动力学特征，结果表明：出芽短梗霉MM发酵进程中前期菌体生长速度较快，72h后生长趋于稳定期，其茁霉多糖的合成随菌体的生长不断上升，到132h时多糖达到最高，为4．078g／L，基于Logistic equmion方程和Luedeking-piret方程，得到了描述发酵过程的动力学模型和模型参数，该模型反映了菌体生长、多糖合成和底物消耗之间的关系，模型的拟合结果与实验值吻合较好，误差小于10％。

Pullulan Fermentation and the Dynamic Processes of Fermenting Carried out with Cane Molasses as Raw Material

In this paper pullulan fermentation and the dynamic processes of fermenting were carried out with cane molasses as carbon source.The pullulan productions by batch fermentation process with Aureobasidium pullulansMM as well as the kinetics of and the exopolysaccharides productions was carried out.The dynamic models describing the productions of pullulan and bimass and consumption of substrate were obtained,based on Logistic equation and Luedeking-piret.At the same time the experimental data and the model have been tested,veified and compared.The results showed that mycelial growth of As 3.3984 was fast at log phase and stationary phase at 72 h,and maximum yield of pullulan production (4.078 g/L) was obtained at 132 h.The dynamic models describing the production of pullulan and the biomasses and consumption of cane molasses were obtained in the paper,based on Logistic equation and Luedeking-piret,Pullulan synthesis and the consumption of substrate was put forward.The relative deviations between the experimental data and calculated values were no more than 10%.