两阶段转速调控对纳豆芽胞杆菌合成维生素K<sub>2</sub>的影响

doi:10.3969/j.issn.1673-1689.2022.02.005

首页 > 过刊浏览>2022年第41卷第2期 >37-45. DOI:10.3969/j.issn.1673-1689.2022.02.005

两阶段转速调控对纳豆芽胞杆菌合成维生素K2的影响
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                        10.3969/j.issn.1673-1689.2022.02.005
                    
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Effects of Two-Stage Rotational Speed Regulation on Vitamin K₂ Synthesis by Bacillus subtilis natto

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为进一步提高纳豆芽胞杆菌合成维生素K₂的能力，根据前期不同转速对维生素K₂产量影响的结果，在250 mL摇瓶中考察转速0（产量最大）和200 r/min（产量其次）对菌体生长和产物生成的影响。通过分析不同条件下发酵进程曲线与发酵动力学参数，并对不同时间点的发酵液进行稀释涂布和扫描电镜观察菌体形态变化，提出两阶段转速调控策略，并对影响此调控策略的条件（温度、转速、pH和时间）进行正交优化。0 r/min、108 h产量最高，发酵后期菌体形态多为褶皱，200 r/min菌体数量高于0 r/min，菌体在发酵后期破碎较多，少数表面平整；优化后在40 ℃、pH 6.5、0~36 h控制转速220 r/min，36~132 h转速为0 r/min，维生素K₂的产量为（35.60±0.13） mg/L，比优化前（0、200 r/min）分别提高了1.67倍和9.674倍。分阶段调控转速可以有效提高纳豆芽胞杆菌合成维生素K2的能力，对维生素K₂的大规模生产具有重要的指导意义和参考价值。

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To further improve the ability of Bacillus subtilis natto to synthesize vitamin K₂, the effect of rotational speed(0、200 r/min) on cell growth and product formation was investigated in 250 mL shake flasks. A two-stage rotational speed control strategy was proposed by analyzing the fermentation process curves and kinetic parameters under different conditions, as well as by observing the morphological changes between the bacteria at different time points after diluting and coating the fermentation broth with scanning electron microscopy. The conditions (temperature, speed, pH and time) affecting the control strategy were optimized by orthogonal design. When the rotate speed was maintained at 0 r/min, the highest yield of vitam in K₂ was obtained at 108 h and the morphology of bacteria was mostly folded at the later stage of fermentation. When the rotate speed was maintained at 200 r/min, the biomass was higher than that at 0 r/min. The bacteria were broken at the later stage of fermentation, and a few of them had a smooth surface. After optimization, the yield of vitamin K₂ reached （35.6±0.13） mg/L at 40 ℃ and pH 6.5 when the rotate speed was maintained at 200 r/min from 0 h to 36 h, and maintained at 0 r/min from 36 h to 132 h, which was 1.67 times and 9.674 times higher than that before optimization (0、200 r/min), respectively. The stage-by-stage control of rotational speed could effectively improve the ability of Bacillus subtilis natto to synthesize vitamin K₂, which is of great guiding significance and reference value for the large-scale production of vitamin K₂.

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冯静静,吴静,李伟,周梦洁,胡汶松,汪剑,薛正莲,王洲,刘艳.两阶段转速调控对纳豆芽胞杆菌合成维生素K₂的影响[J].食品与生物技术学报,2022,41(2):37-45.

FENG Jingjing, WU Jing, LI Wei, ZHOU Mengjie, HU Wensong, WANG Jian, XUE Zhenglian, WANG Zhou, LIU Yan. Effects of Two-Stage Rotational Speed Regulation on Vitamin K₂ Synthesis by Bacillus subtilis natto[J]. Journal of Food Science and Biotechnology,2022,41(2):37-45.

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在线发布日期: 2022-03-01
出版日期: 2022-02-25

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