Kinetic models for the effect of temperature on flavonoid production in liquid submerged fermentation by Phellinus baumii

文献类型： 外文期刊

第一作者： Jiang, Fu-Chun

作者： Jiang, Fu-Chun;Zhang, He-Nan;Wu, Di;Feng, Na;Zhang, Zhong;Zhang, Jing-Song;Feng, Jie;Yang, Yan;Jiang, Fu-Chun;Zhang, He-Nan;Wu, Di;Feng, Na;Zhang, Zhong;Zhang, Jing-Song;Feng, Jie;Yang, Yan

作者机构：

关键词： Phellinus baumii; temperature control strategy; kinetic models; flavonoid; Hinshelwood model

期刊名称：BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY （ 影响因子：2.431； 五年影响因子：2.124 ）

ISSN： 0885-4513

年卷期： 2018 年 65 卷 5 期

页码：

收录情况： SCI

摘要： Kinetic models and temperature control strategy were established to reflect the effect of temperature (22 degrees C-30 degrees C) on flavonoid production of Phellinus baumii (P. baumii) in 6-L fermentor. A modified Logistic equation, Hinshelwood model, and Luedeking Piret equation were used to describe mycelial growth and product formation. The influence of temperature on the estimated kinetic parameters was further studied by regression analysis. Based on kinetic parameters analysis, the new temperature control strategy was proposed. Briefly, at 0-43H, decreasing temperature (30 degrees C-28 degrees C) can shorten the lag phase of mycelial growth, and at 43-90H, fermentation temperature was reduced gradually from 28 degrees C to 24 degrees C to keep high flavonoid productivity. At the fermentation anaphase (90-161H), temperature was controlled at 24 degrees C to relieve inhibition of flavonoid and maintain constant production capacity of flavonoid. As a result, the maximum flavonoid yield was reached 4.21mg/100mg cell dry weight by temperature control strategy, which was 70.45% higher than that at a constant temperature of 26 degrees C. Additionally, the establishment of kinetic models based on fermentation temperature, which presented here may provide a scientific basis for further large scales flavonoid production of P. baumii in submerged fermentation.

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