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海藻酸是一种常见的天然多糖，广泛应用于食品、医药等领域。为提升固氮菌发酵产海藻酸能力，本研究通过单因素实验和四因素五水平中心组合设计实验对棕色固氮菌(Azotobacter vinelandii)ATCC 9046的发酵工艺条件(初始pH、发酵温度、摇床转速和发酵时间)进行了优化，并对发酵制备的海藻酸的结构特征进行了分析。确定生产海藻酸的最佳发酵条件如下：初始pH为8.5,发酵温度为31℃,摇床转速为250 r/min,发酵时间为144 h。在此条件下，海藻酸最终产量为2.0 g/L,优化后获得的产量较初始产量提高了66.7%。发酵制备的海藻酸分子量为255.0 kDa, β-D-甘露醛酸与α-L-古罗糖醛酸单元比值(M/G)为11.9,嵌段结构含MG、GG和MM。结果表明，其M残基含量比海带来源的海藻酸更高，但嵌段方式类似，在高M型海藻酸需求的领域具备应用前景。
Abstract：Alginate is a common natural polysaccharide widely used in food, pharmaceutical and other industries. To enhance the fermentation production of alginate by Azotobacter vinelandii, the fermentation process condition(initial pH, fermentation temperature, agitation speed, and fermentation time) of A. vinelandii ATCC 9046 through single-factor experiments and a four-factor five-level central composite design were optimized in this study. Besides, the structure of alginate derived from fermentation was analyzed. The optimal fermentation conditions for alginate production were determined to be an initial pH of 8.5, fermentation temperature of 31 ℃, agitation speed of 250 r/min, and fermentation time of 144 h, resulting in alginate production of 2.0 g/L, which increased by 66.7% compared to the initial yield. The structure of alginate revealed a molecular weight of 255.0 kDa, a β-D-mannuronic acid to α-L-guluronic acid ratio(M/G) of 11.9, and a block structure containing MG, GG and MM units. The results suggested that its M residue content is higher than alginate from seaweed sources, but the block structure is similar, indicating the promising application potential of alginate with higher M/G.
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基本信息:
DOI：10.16441/j.cnki.hdxb.20240215
中图分类号:TQ920.6
引用信息:
[1]王俊凯,张之握,郭娜,等.棕色固氮菌产海藻酸发酵优化[J].中国海洋大学学报(自然科学版),2025,55(10):41-48.DOI:10.16441/j.cnki.hdxb.20240215.
基金信息:
国家重点研究发展计划项目(2022YFF1100202)资助~~
2024-05-23
2024
2024-11-05
2024
1
2025-09-26
2025-09-26