微生物发酵法生产HA的研究

论文编号:ZY032    论文字数:13233,页数:30

摘要：本论文具体阐述了微生物发酵生产HA及发酵液中HA含量测定方法比较的研究。HA的生产方法一直以来以提取法为主，利用动物组织提取生产HA；但由于含量低，分离过程复杂，而且原料资源有限，很难形成大规模生产，因而制备成本较高。而微生物发酵法生产HA与传统的动物组织提取法相比 , 具有生产规模不受动物原料限制, 发酵液中HA以游离状态存在,易于分离纯化, 成本低, 易于形成规模化工业生产, 无动物来源的致病病毒污染的危险等优点。发酵法生产HA是利用微生物，由微生物将廉价的葡萄糖转化为大分子的HA。这个转化过程需要必要的营养物质和能量。用于HA发酵的设备主要是发酵罐。HA的合成需要合适的pH、温度。菌体利用氧气氧化营养物质，产生的能量保证了其生长及产HA的需要。为了优化工艺条件，人们需要时时监测发酵过程中HA的产量来指导操作。在研究的过程中，我们找到了一种快速、简便、有效的测定方法。
 
关键词：HA；对数增长期；G（葡萄糖）；发酵罐；CTAB浊度法

Abstract: This article elaborated the production of HA by microorganism zymotechnics and the comparison of methods which can determine the content of HA in fermentation broth. Since the extraction of HA had come true, people mainly used the animal tissues for production. But the content is low and the separation process is complex. Moreover the raw material resource is limited. It is very difficult to form the large scale production. The preparation costs more. However, compared with the traditional extraction, the microorganism zymotechnics of HA has many merits. The scale of production is not limited by material. And in the fermentation broth, the HA is dissociative state. It can easy to be separated and purified. It costs lower. It can cause the scale industrial production without pathogenesis virus pollution. The zymotechnics of HA uses the microorganism, and the inexpensive glucose will be transformed by the microorganism to macro-molecule HA. This conversion process needs the essential nutrients and the energy. The main equipment is fermenter. The synthesis needs appropriate pH and temperature. Using oxygen, the mycelium oxidizes nutrients, and the energy will guarantee its growth and the needs of the production of HA. For achieving optimization of fermentation conditions, people need to measure the HA content at times to instruct other operations. During the research, we find a method which is fast, simple and effective.

Key word: HA; Logarithm growth; G (Grape); Fermenter; CTAB-turbidimetric assay
目  录
中文摘要 Ⅰ
英文摘要 Ⅱ
目录 Ⅲ
1.  绪论 1
 1.1  HA的分布 1
 1.2  HA的理化性质 2
 1.3  HA微生物发酵法生产工艺 4
 1.4  HA的生理功能 5
 1.5  发酵法生产HA的前景 6
2.  实验部分 7
    2.1  微生物发酵法生产HA实验 7
 2.2  发酵液中HA的含量测定方法的比较研究实验 14
3.  结果与讨论 17
 3.1  微生物发酵法生产HA实验 17
 3.2  发酵液中HA的含量测定方法的比较研究实验 21
4.  总结与展望 24
致谢 25
参考文献 26