液态发酵制备菜籽粕多肽的动力学研究

研究了枯草芽孢杆菌液态分批发酵菜籽粕的代谢特征,在分批发酵过程中细胞生长曲线呈S形,蛋白消耗曲线则呈反S形变化,多肽浓度在稳定期32 h达到最高10.2 mg/mL。通过SPSS拟合Logistic方程X=0.965e~(0.226t)/(9.747+0.098e~(0.226t))较好地描述了枯草芽孢杆菌正常液态发酵过程中菌体生长规律 ,拟合Luedeking-Piret方程P=1.851+1.211e~(μmt )-1.068ln(0.99+0.01e~(0.226t))描述了多肽生成的规律,S=14.430-0.965e~(0.226t)/(8.363+0.084e~(0.226t))+0.566ln(0.99+0.01e~(0.226t))描述了底物蛋白消耗的规律,模型验证中计算值与实测值的相对误差绝大部分低于10%,较好反映了枯草芽孢杆菌分批发酵过程的动力学特征。

Study on Kinetics Model of Peptides Production by Liquid-state Fermentation from Rapeseed Meal

In this paper, the metabolic characters of Bacillus subtilis in liquid fermentation of rapeseed meal were studied. In the process of batch fermentation, the cell growth curve was S - shaped, protein consumption curve showed anti - S - shaped, and the polypeptide concentration reached the highest 10.2 mg/mL in the stable phase of 32 h. The growth law of the normal liquid fermentation process of Bacillus subtilis was described by the Logistic equation. The regularity of the formation of polypeptide was described by the Luedeking-Piret equation, and the law of substrate protein consumption was described by the Luedeking-Piret equation. The relative error between the calculated and measured values is less than 10%, which reflected the dynamic characteristics of the batch fermentation process of Bacillus subtilis.