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3.2. Large Scale Fermentation of PM0525875-V4 Large scale fermentation was carried out using PM0525875-V4 and fermentation medium ASW-36P(1). The fermentation was carried out till 96 h. The time course of fermentation batch is shown in Table 4 and expressed in graphical form as shown in Figure 2. During fermentation, the pH was dropped with the time and later main- tained to 6.5 till end of the fermentation. The rise in biomass (PCV) was slow initially and was picked up after 24 h. After 48 h, the growth rate was steady and the stationary phase was achieved. Dissolve oxygen (DO)dropped significantly till 24 h and was maintained at around 40% till end of the process. The total sugar consumption was slow at beginning and it was reduced to half of the concentration at 48 h. Based on the bioactivity pattern obtained by the broth dilution method (as mentioned in 2.4), the maximum activity was attended at 72 hand maintained steady till end of the fermentation process. Hence, the fermentation cycle was terminated at 96h. |
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蹉跎岁月
木虫 (正式写手)
- 翻译EPI: 40
- 应助: 77 (初中生)
- 金币: 5706.1
- 散金: 484
- 红花: 11
- 帖子: 954
- 在线: 587.1小时
- 虫号: 2021440
- 注册: 2012-09-22
- 性别: GG
- 专业: 木材科学与技术
【答案】应助回帖
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3.2. Large Scale Fermentation of PM0525875-V4 Large scale fermentation was carried out using PM0525875-V4 and fermentation medium ASW-36P(1). The fermentation was carried out till 96 h. The time course of fermentation batch is shown in Table 4 and expressed in graphical form as shown in Figure 2. During fermentation, the pH was dropped with the time and later main- tained to 6.5 till end of the fermentation. 3.2 PM0525875-V4的大规模的发酵 使用PM0525875-V4和发酵媒介ASW-36P(1)进行大规模的发酵，发酵时间为96小时，发酵批次的时间表如表4和图2所示，在发酵期间，PH值随着时间的增长而降低，直到发酵的最后阶段，保持Ph值为6.5 |
2楼2014-10-26 16:54:22
蹉跎岁月
木虫 (正式写手)
- 翻译EPI: 40
- 应助: 77 (初中生)
- 金币: 5706.1
- 散金: 484
- 红花: 11
- 帖子: 954
- 在线: 587.1小时
- 虫号: 2021440
- 注册: 2012-09-22
- 性别: GG
- 专业: 木材科学与技术
【答案】应助回帖
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bxzc123: 金币+30, 翻译EPI+1, ★★★很有帮助 2014-10-26 21:25:39
bxzc123: 金币+30, 翻译EPI+1, ★★★很有帮助 2014-10-26 21:25:39
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生物量的增长在起初缓慢，24小时后将其收集起来 48小时后，生长速率平稳，并达到稳定期 直到24小时，溶解氧开始显著降低，并最后阶段保持在40%左右， 全部糖的消耗在刚开始少，在48小时的时候，其浓度减少到一半。 根据稀释法获得的生物活性模式（在2.4提及），最大的活性达到72,并一直平稳的保持到整个发酵过程的结束，因此一个发酵周期为96小时。 |
3楼2014-10-26 17:05:34