采用计算流体力学技术研究搅拌对兽疫链球菌发酵生产-微生物学报.PDF

生 物 工 程 学 报 Chin J Biotech 2009, November 25; 25(11): 1671-1678 Chinese Journal of Biotechnology ISSN 1000-3061 cjb@ © 2009 Institute of Microbiology, CAS CSM, All rights reserved 工业生物技术 顾小华, 段须杰, 谭文松, 张旭 , 200237 : 搅拌是影响透明质酸(HA)发酵的一个重要因素, 然而有关搅拌对HA 发酵影响的认识存在较大争议。本研究采 用计算流体力学(CFD)技术深入研究了搅拌对菌体生长和HA 合成的影响。结果表明, 菌体量和HA 产量受搅拌转速的 影响很小, 而HA 分子量随着转速的增加呈现出先增加后降低的趋势。分阶段控制转速研究表明转速对HA 分子量的影 响主要体现在 HA 合成阶段。CFD 计算结果表明随着搅拌转速的增加, 混合时间降低的同时反应器内部的剪切速率明 显增加。最终通过改变搅拌桨组合方式的手段有效地解决了上述矛盾, 并使得HA 分子量提高23.9% 。 : 透明质酸, 搅拌, 计算流体力学, 兽疫链球菌 Effect of agitation on hyaluronic acid produced by Streptococcus zooepidemicus by using computational fluid dynamics Xiaohua Gu, Xujie Duan, Wensong Tan, and Xu Zhang State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China Abstract: Agitation plays an important role in the hyaluronic acid (HA) fermentation process. However, views about the effect of agitation on HA production remain controversial. We investigated the effect of agitation on cell growth and HA synthesis during HA fermentation process by using Computational Fluid Dynamics (CFD) technology. The results showed that the biomass and HA yield changed a little with the increase of impeller speed, but the HA molecular weight firstly increased and then decreased. The results of phase agitation control strategy demonstrated that the influence of agitation on the HA molecular weight mainly exhibited at the stage of HA synthesis. Moreover, the CFD simulation results indicated that when impeller speed increase