Study On The Production Of D-Ribose By Fermentation

Physiological characteristics and genetic markers of D-ribose producing strains, shake flask and 5L fermentator experiments as well as analyzing of D-ribose were mainly studied in this paper.The skikimic acid deficient strains had flagellum and sporulation. G-2 has the highest production of D-ribose among the 3 strains, which can arrive to 38.9g/l in shake flask experiment. There were germane relations on sporation and D-ribose production. Some characters such as genetic properties, culture methods and medium components affected sporation of strain during fermentation.In fermentation process, pH and oxidative highly affected D-ribose production. The optional medium components in shake flask is glucose 18%, corn steep liquor 2.8%. (NH4)SO4 1.3%, MnSO4 0.003%, Mg SO4 0.003%, pH 7.0. The optional Fed-batch fermentation technology is filling 0.1g/mL glucose solution from 40 hour to the process is over. The concentration of glucose achieve to 180 g/L. The yield of D-ribose is 67.6g/L.During fermentation process, oxygen concentration was 70% full concentration. According to oxygen concentration of fermentative medium, fermentation scale was amplified to 5L fermentor. In this condition, fermentation time decreased to 65 hours and D-ribose productivity was more than 57.5g/L.