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

机译：动力学模型用于温度对液体浸没发酵液中的黄酮类化合物的影响 phellinus baumii phellinus baumii

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Abstract > Kinetic models and temperature control strategy were established to reflect the effect of temperature (22?°C–30?°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 0–43?H, decreasing temperature (30?°C–28?°C) can shorten the lag phase of mycelial growth, and at 43–90?H, fermentation temperature was reduced gradually from 28?°C to 24?°C to keep high flavonoid productivity. At the fermentation anaphase (90–161?H), temperature was controlled at 24?°C to relieve inhibition of flavonoid and maintain constant production capacity of flavonoid. As a result, the maximum flavonoid yield was reached 4.21?mg/100?mg cell dry weight by temperature control strategy, which was 70.45% higher than that at a constant temperature of 26?°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. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract XMLNS =“http://www.wiley.com/namespaces/wiley”type =“main”xml：lang =“en”> <title type =“main”>抽象</ title> >动词模型建立了温度控制策略，以反映温度（22℃-30℃）的影响 Phellinus baumii（ p. baumii </ i>）的黄酮类生成-L发酵罐。用于修改的物流方程，欣塞伍德模型和Lueedeking PiRet方程来描述菌丝生长和产品形成。回归分析进一步研究了温度对估计的动力学参数的影响。基于动力学参数分析，提出了新的温度控制策略。简而言之，在0-43℃下，降低温度（30？°C-28℃）可以缩短菌丝体生长的滞后阶段，并且在43-90℃，从28Ω℃逐渐降低发酵温度。 24°C保持高黄酮的生产率。在发酵后（90-161〜H），温度在24℃下控制，以缓解黄酮类化合物的抑制，维持黄酮类化合物的恒定产能。结果，通过温度控制策略达到4.21μm×20μg/ 100·mg细胞干重的最大类黄酮产率，比恒定温度为26Ω·℃的70.45％。另外，在此提出的基于发酵温度的动力学模型可以为进一步大规模的黄酮类生成的进一步大规模生产来提供科学依据。 Baumii </ i>在浸没后发酵。 </ p> </ abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-15016/'>《Biotechnology and Applied Biochemistry》</a> <b style="margin: 0 2px;">|</b><span>2018年第5期</span><b style="margin: 0 2px;">|</b><span>共9页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Jiang Fu‐Chun&option=202" target="_blank" rel="nofollow">Jiang Fu‐Chun;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhang He‐Nan&option=202" target="_blank" rel="nofollow">Zhang He‐Nan;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Wu Di&option=202" target="_blank" rel="nofollow">Wu Di;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Feng Na&option=202" target="_blank" rel="nofollow">Feng Na;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhang Zhong&option=202" target="_blank" rel="nofollow">Zhang Zhong;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Zhang Jing‐Song&option=202" target="_blank" rel="nofollow">Zhang Jing‐Song;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Feng Jie&option=202" target="_blank" rel="nofollow">Feng Jie;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Yang Yan&option=202" target="_blank" rel="nofollow">Yang Yan;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> <p>Institute of Edible FungiShanghai Academy of Agricultural SciencesShanghai People's Republic of China;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/180.html" title="生物工程学（生物技术）">生物工程学（生物技术）;</a><a href="https://www.zhangqiaokeyan.com/clc/177.html" title="生物化学">生物化学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Phellinus baumii&option=203" rel="nofollow">Phellinus baumii;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=temperature control strategy&option=203" rel="nofollow">temperature control strategy;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=kinetic models&option=203" rel="nofollow">kinetic models;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=flavonoid&option=203" rel="nofollow">flavonoid;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Hinshelwood model&option=203" rel="nofollow">Hinshelwood model;</a> </p> <div class="translation"> 机译：Phellinus Baumii;温度控制策略;动力学模型;黄酮类化合物;Hinshelwood模型; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704021881048.html">Kinetic models for the effect of temperature on flavonoid production in liquid submerged fermentation by <i 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=“si2.gif”overflow =“滚动”xmlns：xocs =“http://www.elsevier.com/ XML / XOCS / DTD“XMLNS：XS =”http://www.w3.org/2001/xmlschema“xmlns：xsi =”http://www.w3.org/2001/xmlschema-instance“xmlns =”http ：//www.elsevier.com/xml/ja/dtd“xmlns：ja =”http ：//www.elsevier.com/xml/ja/dtd“xmlns：mml =”http://www.w3.org/1998/math/mathml“xmlns：tb =”http://www.elsevier.com / xml / common / table / dtd“xmlns：sb =”http://www.elsevier.com/xml/common/struct-bib/dtd“xmlns：ce =”http://www.elsevier.com/xml / common / dtd“xmlns：xlink =”http://www.w3.org/1999/xlink“xmlns：cals =”http://www.elsevier.com/xml/common/cals/dtd“> <mml ：Mo stractry =“假”>（</ mml：mo> <mml：msup> <mml：mrow> <mml：mi> k </ mml：mi> </ mml：mrow> <mml：mrow> <mml ：Mo> - </ mml：mo> </ mml：mrow> </ mml：msup> <mml：mo>，</ mml：mo> <mml：msup> <mml：mrow> <mml：mi> k </ mml：mi> </ mml：mrow> <mml：mrow> <mml：mo> mo> + </ mml：mo> </ mml：mrow> </ mml：msup> <mml：mo stractry =“false” >）</ mml：mo> </ mml：数学>核心和核心的反应在野外理论模型中</span> </p> </li> </ul> <ul style="display: 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