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Basics of Fermentation Production-Enhancing Bacterial Cell Analysis
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Basics of Fermentation Production-Enhancing Bacterial Cell Analysis

  • Categories:Comprehensive news
  • Author:鲍俊奇
  • Origin:
  • Time of issue:2020-07-17 14:46
  • Views:

(Summary description) In industrial fermentation production, cell morphology is the most direct reflection of cell growth information, and is an important biochemical parameter in the process of microbial fermentation. It is closely related to the accumulation of target products and the viscosity of fermentation broth. . In the current fermentation production of lipopeptides, the growth cycle, physiological and biochemical characteristics of the production strains can be used as the basis for measuring the quality of seeds, transplanting standards in seed tanks, distinguishing between different fermentation stages and identifying whether they are contaminated. Seed quality requirements for bacterial cells: the cell viability of the bacteria at this time is strong, and it can grow rapidly in the seed tank after inoculation, and the physiological properties are relatively stable. Therefore, in the microscopic examination, the activity of bacterial cells, the number of bacterial cells, the staining effect of spores and other related performance indicators can be used as a reference to measure the quality of seeds. Due to the short cultivation time of the strains in the seed tank, the quality of the seeds is not easy to control, because there are not many parameters that can be analyzed. Generally, samples should be taken regularly during the cultivation process, and some parameters should be measured to observe the metabolic changes of the substrate and whether the morphology of the cells is normal (the number of cells, activity, uniformity of morphology, dissolved oxygen and pH changes); usually the logarithmic medium is selected. In the later stage, the seeds before the stable period are the best time for transplanting. The metabolism in different periods of fermentation can be judged according to the bacterial concentration combined with the growth curve. In the first stage, when the bacterial concentration reaches a certain level and enters the logarithmic phase, a large amount of dissolved oxygen is consumed, and the pH decreases rapidly; it means that C source metabolism is carried out at this time, no matter monosaccharide, disaccharide or polysaccharide must be hydrolyzed into monosaccharide before being used by bacteria. , a large number of nutrients are consumed, organic acids, alcohols and other substances are produced, and the pH decreases. The second stage is the stable growth period of the bacterial cells. At this time, the growth and decline of the bacterial cells tend to be balanced, and the pH basically shows a downward trend, but it is relatively slow; at this time, the bacterial concentration is the highest. The bacteria are forced to use intracellular organic acids and other substances for N-source metabolism, and the pH rises. In the third stage of cell decay, due to cell death and autolysis, pH rises rapidly, cell fragments increase, and bacterial concentration decreases. When the fermentation is abnormal, take sterile samples to observe the shape of the bacteria at this time, and check whether the relevant physiological and biochemical characteristics are consistent with the production strains (the shape of the bacteria, the shape of the plate colony, the Gram classification, the production of spores, the performance of the target product, etc. ), to judge whether it is contaminated. Therefore, in actual production, we need to pay more attention to the bacterial cells in different periods, and find out the problems and summarize the rules in time, so as to achieve the effect of getting twice the result with half the effort.  

Basics of Fermentation Production-Enhancing Bacterial Cell Analysis

(Summary description)
In industrial fermentation production, cell morphology is the most direct reflection of cell growth information, and is an important biochemical parameter in the process of microbial fermentation. It is closely related to the accumulation of target products and the viscosity of fermentation broth. . In the current fermentation production of lipopeptides, the growth cycle, physiological and biochemical characteristics of the production strains can be used as the basis for measuring the quality of seeds, transplanting standards in seed tanks, distinguishing between different fermentation stages and identifying whether they are contaminated.

Seed quality requirements for bacterial cells: the cell viability of the bacteria at this time is strong, and it can grow rapidly in the seed tank after inoculation, and the physiological properties are relatively stable. Therefore, in the microscopic examination, the activity of bacterial cells, the number of bacterial cells, the staining effect of spores and other related performance indicators can be used as a reference to measure the quality of seeds.

Due to the short cultivation time of the strains in the seed tank, the quality of the seeds is not easy to control, because there are not many parameters that can be analyzed. Generally, samples should be taken regularly during the cultivation process, and some parameters should be measured to observe the metabolic changes of the substrate and whether the morphology of the cells is normal (the number of cells, activity, uniformity of morphology, dissolved oxygen and pH changes); usually the logarithmic medium is selected. In the later stage, the seeds before the stable period are the best time for transplanting.

The metabolism in different periods of fermentation can be judged according to the bacterial concentration combined with the growth curve. In the first stage, when the bacterial concentration reaches a certain level and enters the logarithmic phase, a large amount of dissolved oxygen is consumed, and the pH decreases rapidly; it means that C source metabolism is carried out at this time, no matter monosaccharide, disaccharide or polysaccharide must be hydrolyzed into monosaccharide before being used by bacteria. , a large number of nutrients are consumed, organic acids, alcohols and other substances are produced, and the pH decreases. The second stage is the stable growth period of the bacterial cells. At this time, the growth and decline of the bacterial cells tend to be balanced, and the pH basically shows a downward trend, but it is relatively slow; at this time, the bacterial concentration is the highest. The bacteria are forced to use intracellular organic acids and other substances for N-source metabolism, and the pH rises. In the third stage of cell decay, due to cell death and autolysis, pH rises rapidly, cell fragments increase, and bacterial concentration decreases.

When the fermentation is abnormal, take sterile samples to observe the shape of the bacteria at this time, and check whether the relevant physiological and biochemical characteristics are consistent with the production strains (the shape of the bacteria, the shape of the plate colony, the Gram classification, the production of spores, the performance of the target product, etc. ), to judge whether it is contaminated.

Therefore, in actual production, we need to pay more attention to the bacterial cells in different periods, and find out the problems and summarize the rules in time, so as to achieve the effect of getting twice the result with half the effort.

 

  • Categories:Comprehensive news
  • Author:鲍俊奇
  • Origin:
  • Time of issue:2020-07-17 14:46
  • Views:
Information

In industrial fermentation production, cell morphology is the most direct reflection of cell growth information, and is an important biochemical parameter in the process of microbial fermentation. It is closely related to the accumulation of target products and the viscosity of fermentation broth. . In the current fermentation production of lipopeptides, the growth cycle, physiological and biochemical characteristics of the production strains can be used as the basis for measuring the quality of seeds, transplanting standards in seed tanks, distinguishing between different fermentation stages and identifying whether they are contaminated.

Seed quality requirements for bacterial cells: the cell viability of the bacteria at this time is strong, and it can grow rapidly in the seed tank after inoculation, and the physiological properties are relatively stable. Therefore, in the microscopic examination, the activity of bacterial cells, the number of bacterial cells, the staining effect of spores and other related performance indicators can be used as a reference to measure the quality of seeds.

Due to the short cultivation time of the strains in the seed tank, the quality of the seeds is not easy to control, because there are not many parameters that can be analyzed. Generally, samples should be taken regularly during the cultivation process, and some parameters should be measured to observe the metabolic changes of the substrate and whether the morphology of the cells is normal (the number of cells, activity, uniformity of morphology, dissolved oxygen and pH changes); usually the logarithmic medium is selected. In the later stage, the seeds before the stable period are the best time for transplanting.

The metabolism in different periods of fermentation can be judged according to the bacterial concentration combined with the growth curve. In the first stage, when the bacterial concentration reaches a certain level and enters the logarithmic phase, a large amount of dissolved oxygen is consumed, and the pH decreases rapidly; it means that C source metabolism is carried out at this time, no matter monosaccharide, disaccharide or polysaccharide must be hydrolyzed into monosaccharide before being used by bacteria. , a large number of nutrients are consumed, organic acids, alcohols and other substances are produced, and the pH decreases. The second stage is the stable growth period of the bacterial cells. At this time, the growth and decline of the bacterial cells tend to be balanced, and the pH basically shows a downward trend, but it is relatively slow; at this time, the bacterial concentration is the highest. The bacteria are forced to use intracellular organic acids and other substances for N-source metabolism, and the pH rises. In the third stage of cell decay, due to cell death and autolysis, pH rises rapidly, cell fragments increase, and bacterial concentration decreases.

When the fermentation is abnormal, take sterile samples to observe the shape of the bacteria at this time, and check whether the relevant physiological and biochemical characteristics are consistent with the production strains (the shape of the bacteria, the shape of the plate colony, the Gram classification, the production of spores, the performance of the target product, etc. ), to judge whether it is contaminated.

Therefore, in actual production, we need to pay more attention to the bacterial cells in different periods, and find out the problems and summarize the rules in time, so as to achieve the effect of getting twice the result with half the effort.

 

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