Enhancing xanthine oxidase fermentation with pH-shift strategy based on kinetic analysis by Arthrobacter M3
作者: Yuran ZhangHailin YangYu XinLing ZhangWu Wang
作者单位: 1The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
刊名: Bioprocess and Biosystems Engineering, 2014, Vol.37 (9), pp.1899-1905
来源数据库: Springer Journal
DOI: 10.1007/s00449-014-1164-y
关键词: Xanthine oxidaseArthrobacter M3Kinetic analysispH-shift strategyKinetic model
英文摘要: Abstract(#br)The effect of initial culture pH and inducer concentration on xanthine oxidase (XOD) fermentation in shake flasks was first carried out. The results showed that the optimum initial culture pH and inducer concentration were 8.6 and 3.6 g/l, respectively. Batch fermentation of XOD by Arthrobacter M3 in a 7.5-l fermentor was then tested under various pH conditions ranging from 7.6 to 8.6. Based on the analysis of the obtained kinetic parameters, a pH-shift strategy in batch fermentation was implemented to enhance the XOD fermentation. In this strategy, the initial culture pH was set at 8.6 without control and was maintained at 7.6 after the biomass reached 2.0 g/l DCW. XOD production ( P ) and final average yield coefficient for production on biomass (FAY p/x ) in this strategy...
全文获取路径: Springer  (合作)
影响因子:1.869 (2012)

  • strategy 战略
  • fermentation 发酵
  • xanthine 黄质
  • kinetic 动的
  • analysis 分析
  • shift 变位
  • oxidase 氧化酶
  • based 基于