%0 Journal Article
%T Effects of different neutralizing agents on succinate production by Actinobacillus succinogenes NJ113<br>不同pH调节剂对产琥珀酸放线杆菌NJ113发酵产丁二酸的影响
%A Zhuona Yang
%A Min Jiang
%A Jian Li
%A Xiaojiang Fang
%A Guizi Ye
%A Xuefei Bai
%A Xiaoyu Zheng
%A Ping Wei
%A <br>杨卓娜
%A 姜岷
%A 李建
%A 方晓江
%A 叶贵子
%A 白雪飞
%A 郑晓宇
%A 韦萍
%J 生物工程学报
%D 2010
%I 
%X Different neutralizing agents were used as pH controller to investigate their effects on the growth and succinic acid production of Actinobacillus succinogenes NJ113. The fermentation results showed that Ca(OH)2, CaCO3 and NH4OH were not suitable for succinic acid production by A. succinogenes NJ113 because of their negative effects on cell growth. When Na-base was used, cells would flocculate and lump, and due to the sodium ion concentration reaching to a high level, OD660 dropped sharply after 12 h of fermentation. Mg-base was better because there was no significant inhibition by magnesium ion. Two combined neutralizing agents were used to maintain pH level, one with NaOH and Mg(OH)2 while the other with Na2CO3 and Mg(OH)2. The optimum ratios of the combined neutralizing agents were both 1:1(g:g) when using 100 g/L glucose. When NaOH and Mg(OH)2 were chosen with the ratio of 1:1(g:g), 69.8 g/L of the succinic acid and 74.5% of the yield was obtained.
%K pH control
%K Actinobacillus succinogenes NJ113
%K succinic acid
%K fermentation
%K mixed neutralizing agents<br>pH调控，产琥珀酸放线杆菌NJ113，丁二酸，发酵，混合碱
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A66E90C274451689E69F6F0291467824&aid=B89727C6D6C045F9E1DD5E0D2BE27043&yid=140ECF96957D60B2&vid=96C778EE049EE47D&iid=708DD6B15D2464E8&sid=4C25EB18BC5AA509&eid=33A7C6BD53CDAB47&journal_id=1000-3061&journal_name=生物工程学报&referenced_num=0&reference_num=0