Abstract: Rheological features of hyaluronic acid and effects of agitation and mixing on hyaluronic acid (HA) production by Streptococcus zooepidemicus were investigated. HA solution is a non-Newtonian Casson-fluid. Oxygen transfer rate between gas and liquid phase was influenced by agitation and concentration of HA. High HA production was accompanied by faster agitation. HA concentration and yield of HA at 650 r·min^-1 reached 4.1 g·L^-1,0.08 g·g^-1 respectively. Based on circular cylinder cavern model, culture system was in perfect mixing state only at high speed agitation.

Key words:

透明质酸, 兽疫链球菌, 流体, 发酵, 模型

摘要： 研究了透明质酸的流变学特性以及搅拌和混合对兽疫链球菌发酵生产透明质酸的影响。结果表明：透明质酸溶液属于典型的非牛顿凯松流体；搅拌转速和透明质酸浓度对气液传氧速率有很大影响；在较高的搅拌速率下发酵时可以得到较高的透明质酸产量，650 r·min^-1时透明质酸产量为4.1 g·L^-1，产率系数为0.08 g·g^-1；用有效搅拌模型分析发酵过程发现，只有在高搅拌转速时发酵体系才处于全部混合状态。

关键词:

透明质酸, 兽疫链球菌, 流体, 发酵, 模型