B族维生素对枯草芽孢杆菌发酵生产腺苷的影响

为了进一步提高发酵法生产腺苷的效率，该研究以枯草芽孢杆菌（Bacillus subtilis）XGL为供试菌株，通过单因素试验及正交试验探究VB1、VB3、VB5、VB7、VB12几种关键B族维生素对菌体生长及菌体产苷能力的影响。结果表明，VB1、VB3、VB5、VB7、VB12的最佳添加量分别为6.0 mg/L、5.2 mg/L、6.0 mg/L、2.4 mg/L、5.6 mg/L。此时的菌体生物量（OD600 nm值）、腺苷产量和糖苷转化率分别为74.84、53.66 g/L、33.10%，较原始培养基分别增长了8.00%、19.35%和12.59%，说明B族维生素的这种复合添加量能够较好的提高腺苷的发酵生产能力，为枯草芽孢杆菌发酵法生产核苷类物质的培养基改良提供了一定的依据。

Effect of vitamin B on adenosine production by Bacillus subtilis fermentation

In order to further improve the efficiency of adenosine production by fermentation, using Bacillus subtilis XGL as the test strain, the effects of several key vitamin B (VB1, VB3, VB5, VB7 and VB12) on the growth and glycoside production capacity of B. subtilis were investigated by single factor and orthogonal experiments. Results showed that the optimal additions of VB1, VB3, VB5, VB7 and VB12 were 6.0 mg/L, 5.2 mg/L, 6.0 mg/L, 2.4 mg/L and 5.6 mg/L, respectively. The bacterial biomass (OD600 nm value), adenosine yield and glycoside conversion rate were 74.84, 53.66 g/L and 33.10%, respectively, which increased by 8.00%, 19.35% and 12.59%, respectively, compared with the original medium. It indicated that the compound addition amount of vitamin B could better improve the production capacity of adenosine fermentation, providing a certain basis for the improvement of the medium for the production of nucleosides by B. subtilis fermentation.