探討兩階段式照光發酵槽對Pseudomonas taetrolens發酵乳清生產乳糖酸的影響

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姓名

鄭智洋(Kevin Tseng) 查詢紙本館藏

畢業系所

化學工程與材料工程學系

論文名稱

探討兩階段式照光發酵槽對Pseudomonas taetrolens發酵乳清生產乳糖酸的影響
(Enhanced lactobionic acid production from whey by Pseudomonas taetrolens by two-stage culture photobioreactor)

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摘要(中)

乳糖酸為經濟價值高的產品，用途廣泛，醫學工程、藥物工程、化妝品工程以及食品工程等皆能添加。全球目前約有30%的乳製品廢棄物，乳清，沒有被善加利用，長期大都以丟棄或是做為動物飼料處理。若可利用發酵程序將乳製品廢棄物生產附加價值高的產品，不但能兼具能源與環保雙重價值，以操作與成本考量，也相當具有競爭力。目前已發現可將乳清利用Pseudomonas taetrolens發酵產生附加價值高的乳糖酸。
先前的研究發現大部分菌種照射紅光可促進其氧化能力，而本實驗利用此特性，將具有光源接受器的Pseudomonas taetrolens照射紅光以及藍光，探討其對生產乳糖酸的影響。目前由搖瓶實驗數據可知，照射500 lux紅光可促進Pseudomonas taetrolens發酵乳清生產乳糖酸，乳糖酸產量與不照光對照組相比，18.5 g/L由提升到23.8 g/L，另一方面照射100 lux藍光則是在菌種生長階段能促進菌種的生長，發酵第12小時菌種與不照光對照組相比，3.78 g/L由提升到5.61 g/L。因此，利用此特性進行兩階段方式發酵，發酵前24小時照射100 lux藍光促進菌體生長，隨後照射500 lux紅光促進菌體氧化能力，實驗結果發現，兩階段式照射能縮短發酵時間，增加發酵效率。

摘要(英)

Lactobionic acid(LBA) finds extensive applications in the fields of pharmaceuticals, cosmetics and medicine. Currently, about 30% of annual world cheese whey production remains underutilized, ending up as waste or being employed as animal feed. Therefore, the methodology of fermentation by using cheese whey as an inexpensive raw to generate high value-added product LBA demonstrates an environmental and economic objective. In the recent studies, they can promote the oxidation activity of bacteria by exposing to red light in the fermentation process. In additions, Pseudomonas contain the photoreceptors of red light and the modulated effect by blue light. In this study, we used the two-stage culture light bioreactor to enhance lactobionic acid production from whey by Pseudomonas taetrolens.
A light bioreactor with shake-flasks can promote the first 12 hours dry cell weight by exposing to 100lux blue light; in addition, exposing to 500lux red light can improve the production of LBA from 18.5g/L to 23. 8g/L. Therefore, in order to ferment in the best environment, it is suggested that exposing to 100 lux blue light during the growth phase, which is the first day in fermentation process, and then change to the 500 lux red light for the oxidative phase by the two-stage culture light bioreactor. The photobioreactor experiment shows that the two-stage culture can shorten the fermentation time.

關鍵字(中)

★ 乳糖酸
★ 乳清
★ Pseudomonas taetrolens
★ 乳製品廢棄物

關鍵字(英)

★ Lactobionic acid
★ Whey
★ Pseudomonas taetrolens
★ Dairy waste

論文目次

目錄
摘要 i
Abstract ii
誌謝 iii
目錄 iv
圖目錄 vii
表目錄 ix
第一章緒論 1
1-1 研究背景 1
1-2 研究目的 2
第二章文獻回顧 4
2-1 乳糖酸的介紹 4
2-1-1 性質與應用 4
2-1-2 市場價值 8
2-1-3 製造法總攬 9
2-1-4 微生物發酵法的合成機制 11
2-2 菌株的介紹 11
2-3 乳清的介紹 12
2-4 影響發酵的物理化學因子 13
2-4-1 培養基組成 13
2-4-2 培養時間 17
2-4-3 接菌量 17
2-4-4 溫度 18
2-4-5 pH 18
2-4-6 通氣量 19
2-4-7 發酵方式 19
2-4-8 光 20
2-4-9 光接受器 22
第三章實驗材料與方法 26
3-1 實驗材料 26
3-1-1 實驗菌株 26
3-1-2 實驗藥品 27
3-1-3 實驗儀器與其他設備 28
3-2 實驗方法 30
3-2-1 實驗流程 30
3-2-2 菌種保存 36
3-2-3 培養基組成 37
3-2-4 搖瓶實驗 40
3-2-5 發酵槽培養 42
3-2-6 分析方法 43
第四章結果與討論 50
4-1 乳清對P. taetrolens生產乳糖酸的再現性 50
4-2 種瓶液態培養基的培養時間對產物的影響 51
4-3 光波波長與強度對於P. taetrolens生產乳糖酸的影響 53
4-3-1 照射不同強度紅光的影響 53
4-3-2 照射不同強度藍光的影響 56
4-3-3 比較藍光與紅光的差異 58
4-4 兩階段式照光發酵槽 62
4-4-1 不照光與搖瓶實驗的差異 62
4-4-2 照射500lux紅光與搖瓶實驗的差異 64
4-4-3 照射100lux藍光與搖瓶實驗的差異 66
4-4-4 兩階段式照射的影響 69
第五章結論與相關建議 75
5-1 結論 75
5-2 建議 77
第六章參考文獻 78

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2016-1-12

推文