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首页> 外文期刊>Bioprocess and Biosystems Engineering >Influence of carbon sources on the viability and resuscitation of Acetobacter senegalensis during high-temperature gluconic acid fermentation
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Influence of carbon sources on the viability and resuscitation of Acetobacter senegalensis during high-temperature gluconic acid fermentation

机译：碳源对塞内加尔醋杆菌葡萄糖酸高温发酵过程中活力和复苏的影响

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Much research has been conducted about different types of fermentation at high temperature, but only a few of them have studied cell viability changes during high-temperature fermentation. In this study, Acetobacter senegalensis, a thermo-tolerant strain, was used for gluconic acid production at 38 A degrees C. The influences of different carbon sources and physicochemical conditions on cell viability and the resuscitation of viable but nonculturable (VBNC) cells formed during fermentation were studied. Based on the obtained results, A. senegalensis could oxidize 95 g l(- 1) glucose to gluconate at 38 A degrees C (pH 5.5, yield 83%). However, despite the availability of carbon and nitrogen sources, the specific rates of glucose consumption (q(s)) and gluconate production (q(p)) reduced progressively. Interestingly, gradual q(s) and q(p) reduction coincided with gradual decrease in cellular dehydrogenase activity, cell envelope integrity, and cell culturability as well as with the formation of VBNC cells. Entry of cells into VBNC state during stationary phase partly stemmed from high fermentation temperature and long-term oxidation of glucose, because just about 48% of VBNC cells formed during stationary phase were resuscitated by supplementing the culture medium with an alternative favorite carbon source (low concentration of ethanol) and/or reducing incubation temperature to 30 A degrees C. This indicates that ethanol, as a favorable carbon source, supports the repair of stressed cells. Since formation of VBNC cells is often inevitable during high-temperature fermentation, using an alternative carbon source together with changing physicochemical conditions may enable the resuscitation of VBNC cells and their use for several production cycles.
机译：关于高温下不同类型的发酵已经进行了很多研究，但是只有少数研究了高温发酵过程中细胞活力的变化。在这项研究中，塞内加尔醋杆菌（Acetobacter senegalensis）是一种耐热菌株，用于在38 A的温度下生产葡萄糖酸。不同碳源和理化条件对细胞活力以及在培养过程中形成的但不可培养的（VBNC）细胞复苏的影响对发酵进行了研究。根据获得的结果，塞内加尔曲霉可以在38 A的温度（pH 5.5，收率83％）下将95 g l（-1）葡萄糖氧化为葡萄糖酸盐。但是，尽管有碳源和氮源，但葡萄糖消耗量（q（s））和葡萄糖酸盐产生量（q（p））的比值逐渐降低。有趣的是，q（s）和q（p）的逐渐降低与细胞脱氢酶活性，细胞包膜完整性和细胞可培养性以及VBNC细胞形成的逐渐降低相吻合。静止期细胞进入VBNC状态的部分原因是发酵温度高和葡萄糖的长期氧化，因为在静止期形成的VBNC细胞中，只有约48％通过向培养基中添加其他喜欢的碳源而被复苏（低浓度和/或将孵育温度降低到30 A摄氏度。这表明乙醇作为一种有利的碳源，支持了应激细胞的修复。由于在高温发酵过程中通常不可避免地会形成VBNC细胞，因此使用替代碳源以及不断变化的理化条件可使VBNC细胞复苏并用于多个生产周期。

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