摘 要氨基葡萄糖(Glucosamine)，在大自然中大量存在在很多地方都起到了非常重要的作用，被广泛使用于健康保健产业、食品制造和医疗卫生领域。特别是在动物与人类的骨关节中有很多GlcN，能够修复受到伤害的关节，为骨关节的健康提供保护。最近几年制造氨基葡萄糖的条件不是很好，加工材料比较少，传统生产方法会造成较为严重的污染，且生产原料针对部分过敏人群不适用。

以葡萄糖为原料，用欧文氏杆菌进行全自动恒定温度发酵并研究其发酵动力学。通过测定每4 h的欧文氏菌体生长浓度、氨基葡萄糖产量、葡萄糖消耗浓度，结合Logistic方程模型分别构建了菌体生长、氨基葡萄糖产生和葡萄糖消耗的动力学模型。约培养4 h度过延滞期后，生物量增加的曲线和氨基葡萄糖产生的曲线呈相似状态，测算得到的生物量的最大值为13 g/L。产物的合成与欧文氏杆菌的生长是相关的过程，在t为14 h左右达到最大值0。78 g/L，14 h以后，菌体生长的速度开始减慢，16 h后菌体进入稳定期。模型反映了欧文氏杆菌发酵生产氨糖过程的动力学特征，并通过对发酵动力学模型和发酵产生氨基葡萄糖的生物学特性进行特性分析。处理结果中，在欧文氏杆菌进入对数期生长时氨基葡萄糖产量加快，消耗更多的葡萄糖，在糖消耗至较低浓度时欧文氏杆菌进入稳定期，氨基葡萄糖生成量趋于稳定。因此在构建菌体发酵体系过程中，可以选择通过扩大培养、分批加糖等调整和优化欧文氏杆菌发酵生产氨基葡萄糖的发酵工艺。86833

毕业论文关键词：欧文氏杆菌；氨基葡萄糖；动力学；发酵

Abstract Glucosamine (Glucosamine), commonly known as GlcN, abundant in nature in many places have played a very important role, has been widely used in the health care industry, food manufacturing and health care fields。Especially there are many GlcN in animal and human bones and joints, it is possible to repair joints hurt, and provide protection for bone and joint health。In recent years manufacturing conditions glucosamine is not very good, relatively small processing materials, traditional production methods can cause more serious pollution, and the production of raw materials for some people with allergies do not apply。

The Glucosamine was produced by auto-thermostatical fermentation of Erwinia carotovora from glucose。After approximately 4h post-lag, biomass and glucosamine production increase, which is the maximum biomass 13 g/L。 Product synthesis and Erwinia growth is related to the process, it is about 14h maximum 0。78 g/L, 14h later, cell growth rate began to slow down, 16h after bacteria into the stable。 The models reflected the dynamic characteristics of the fermentation by Erwinia carotovora。The physiological characters during fermentation were also analyzed according to the fermentaion of Erwinia carotovora。The results showed that the glucosamine production increased quickly at the logarithmic growth phase of Erwinia carotovora, accompanied by fast consumption of sugar。When the sugar was run out, the Erwinia carotovora growth entried into stationary phase and the glucosamine production tended towards stability。 The results indicated that the fermentation of Erwinia carotovora could be regulated or optimized by amplifing culture and adding sugar in batches。

Key words: Erwinia carotovora; Glucosamine; dynamics; ferment 

目录

第一章 绪 论 1

1。1 引言 1

1。2 氨基葡萄糖的性质及结构 1

1。3 氨基葡萄糖的使用 2

1。3。1 氨基葡萄糖在饮食加工方面的应用 欧文氏杆菌发酵生产氨基葡萄糖的动力学研究:http://www.youerw.com/shengwu/lunwen_116810.html