イタコン酸醗酵に関する研究(IV) : 連続培養に関する基礎的研究(II)20リットルジャー・ファーメンターによる単槽定常連続培養と高菌体濃度回分式殖継培養

概要

論文の詳細を見る
Studies on the factors correlating with the durability of mycelial activity in itaconic acid production by Asp. terreus 26 were conducted with two different types of submerged fermentation at a mycelial concentration higher than one per cent.One of the above types was the single stage steady state fermentation in which two flow rates, feed rate of medium and discharged rate of fermented liquor free from mycelia, were controlled so as to be equal by using an assembled jar fermentor as shown in figure 12.Another type was of the mycelium reuse successive inoculating batch fermentation. The fermentation equipment consisted of the Waldhof type fermentor combined with a leaf filter, a timer, a relay, solenoid valves, a liquid level detecting terminal and a small diaphragm pump. These were designed for automatic operation. Operating conditions of the equipment were summarized as follows.Operating volume : 7-8.5 liters, fermenting temperature : 35-36℃., agitator speed : 400-460 r.p.m., air flow rate : 0.5-1.0 liter per minute.The feed rates of reducing sugar and nurients expressed in concentration per day, were 4.6-11 percent and 0.2-0.5 per cent, respectively.The said continuous and steady state fermentation was conducted at concentrations of 2,4 and 5 per cent of itaconic acid for 3 to 14 day's culture period. The results obtained are shown in Fig. 3,4 and 5.When the concentration of itaconic acid in fermenting liquor was plotted against either of the specific growth rate of mycelia or the specific production rate of itaconic acid, straight lines were obtained as shown in Fig. 7.The relation between itaconic acid yield and mycelium yield, both on the basis of consumed sugar, was observed to be inversley proportional to each other as shown in Fig. 2.When the average mass velocity of itaconic acid production was plotted against the mycelial concentration of fermenting liquor, a straight line was obtained as shown in Fig. 9. The maximum mass velocity of itaconic acid production reached 7.8 per cent in acid accumulation der day.The relations among the itaconic acid production rate, the acid yield and the fermentation time were observed as shown in Fig. 6.As indicated in Fig. 6,the higher the concentration of itaconic acid in fermenting liquor was, the faster became the decrease of itraconic acid production rate.The mycelial activity with regard to acid production rate and acid yield was not decreased in continuous fermentation in a short period.Used mycelia having low activity in acid production was reactivated by making contact with a nutrient rich medium for a short period while the mediudm was kept at continuous steady flow as shown in Fig. 10.The reactivation of the used mycelia to a level above 990 per cent of the maximum activity was obtained by keeping mycelia under conditions in which the specific rate of mycelial growth came up to a level corresponding to 0.8 percent (in concentration) per day per one per cent mycelium.The results obtained indicated that the durability of continuous fermentation without decrease in mycelial activity of acid production was dependent, to some extent, on the mycelial growth.Therefore the continuous fermentation for itaconic acid production would advantageously be carried out by using two or more fermentors in series.
社団法人日本生物工学会の論文
1962-04-15

イタコン酸醗酵に関する研究(IV) : 連続培養に関する基礎的研究(II)20リットルジャー・ファーメンターによる単槽定常連続培養と高菌体濃度回分式殖継培養

スポンサーリンク

概要

著者

関連論文

スポンサーリンク