CAJ | 학술논문

考察了工业生产条件下噬菌体对2-酮基-D-葡萄糖酸发酵的危害,并研究了噬菌体侵染后菌体形态、种子培养过程和发酵过程的变化.研究结果表明,噬菌体侵染导致了发酵转化率的下降、发酵周期的延长和发酵液过滤速率的降低.发酵前期、中期和后期的噬菌体侵染所造成的危害差异显著(p＜0.01),侵染时期愈早所造成的危害愈大.
고찰료공업생산조건하서균체대2-동기-D-포도당산발효적위해,병연구료서균체침염후균체형태、충자배양과정화발효과정적변화.연구결과표명,서균체침염도치료발효전화솔적하강、발효주기적연장화발효액과려속솔적강저.발효전기、중기화후기적서균체침염소조성적위해차이현저(p＜0.01),침염시기유조소조성적위해유대.
The bacteriophages damage to 2-keto-D-gluconic acid fermentation in the industrial process was investigated. After infection by the bacteriophages, the morphology of the bacteria, the changes of the seed culture and the fermentation course were also observed. The results showed that the bacteriophages infection resulted in the reduction of conversion ratio, the prolongation of fermentation period and the decrease of fermentation broth filtration rate. The damage caused by the bacteriophages infection had significant differences among earlier-, middle- and later-fermentation stages(p＜0.01) respectively. The earlier the infection started, the more serious the damage was.