年产1000吨Bt的车间工艺发酵设计

学号：02207008

2011届本科生毕业论文（设计）

题 目：年产1000吨苏云金芽孢杆菌的发酵车

间工艺设计

学院(系)： 植保学院 专业年级： 制药071 学生姓名： 白威 指导教师： 陈光友 讲师 合作指导教师： 无 完成日期： 2011.05.27

目 录

摘 要 ........................................................................................................................................... I ABSTRACT ............................................................................................................................. II 第1章 绪论 .............................................................................................................................. 1

1.1项目背景 .......................................................................................................................................... 1 1.2苏云金芽孢杆菌介绍 ...................................................................................................................... 1

1.2.1苏云金芽孢杆菌定义 .......................................................................................................... 1 1.2.2苏云金芽孢杆菌资源 .......................................................................................................... 1 1.2.3苏云金芽孢杆菌鉴定与分类 .............................................................................................. 2 1.2.4孙云锦芽孢杆菌生态学及安全性 ...................................................................................... 3 1.2.5苏云金芽孢杆菌产品化 ...................................................................................................... 3 1.3设计方案 .......................................................................................................................................... 4

1.3.1产品方案 .............................................................................................................................. 4 1.3.2选址 ...................................................................................................................................... 5 1.3.3车间生产过程设计 .............................................................................................................. 5

第2章 工艺流程确定与论证 .................................................................................................. 6

2.1工艺流程确定 .................................................................................................................................. 6

2.1.1苏云金芽孢杆菌液体深层发酵 .......................................................................................... 6 2.2.2苏云金芽孢杆菌固态发酵 .................................................................................................. 7 2.2.3小结 ...................................................................................................................................... 8

第3章 物料衡算 ...................................................................................................................... 9

3.1生产条件 .......................................................................................................................................... 9 3.2各设备的物料衡算 .......................................................................................................................... 9

3.2.1发酵罐物料衡算 .................................................................................................................. 9 3.2.2接种罐物料衡算 ................................................................................................................ 10 3.2.3过滤后的物料横算 ............................................................................................................ 11 3.2.4干燥后的物料衡算 ............................................................................................................ 12

第4章 能量衡算 ..................................................................................................................... 13

4.3 热量衡算基础数据的计算和查取 ............................................................................................... 14

4.3.1比热容的计算 ...................................................................................................................... 14 4.3.2 状态热的计算 ..................................................................................................................... 15 4.3.3 化学反应热的计算 ............................................................................................................. 15 4.4热量衡算 ........................................................................................................................................ 17

4.4.1反应过程的热量衡算 .......................................................................................................... 17 4.4.2过滤和离心过程的热量衡算 .............................................................................................. 19 4.4.3产品干燥岗位的热量衡算 .................................................................................................. 21

第5章 设备确定及选型 ........................................................................................................ 23

5.1 发酵罐的设计 ............................................................................................................................... 23

5.1.1 发酵罐的尺寸设计 ........................................................................................................... 23 5.1.2 发酵罐搅拌器轴功率计算 ............................................................................................... 23 5.2 种子罐的计算 ............................................................................................................................... 24

5.2.1种子罐的尺寸计算 ............................................................................................................ 24

5.2.2 种子罐轴功率计算 ........................................................................................................... 25 5.3 发酵液的贮罐计算 ....................................................................................................................... 25 5.4过滤器的选择 ................................................................................................................................ 25 5.5离心机的选择 ................................................................................................................................ 26 5.6干燥机的选择..................................................................................................................................27 5.7其它设备的选择.............................................................................................................................28

第6章 工艺存在的问题及展望 ............................................................................................ 29 参考文献 .................................................................................................................................. 30 附录 .......................................................................................................................................... 33

附录一 生产原料 ................................................................ 33 附录二 设备一览表 .............................................................. 33 附录三 工艺流程图 .............................................................. 34 附录四 设备布局图 .............................................................. 35

致 谢 ........................................................................................................................................ 36

年产1000吨苏云金芽孢杆菌的发酵车间工艺设计

设计者：白威 指导老师：陈光友 讲师

摘 要：苏云金芽孢杆菌(Bacillus thuringiensis)于1901年在日本被发现，1911 年由柏林

纳从地中海粉螟的患病幼虫中分离出来，并依其发现地点德国苏云金省而命名. 苏云金芽孢杆菌简称苏云金杆菌，是内生芽孢的革兰氏阳性土壤细菌，在芽孢形成初期会形成杀虫晶体蛋白对敏感昆虫有特异性的防治作用。1956 年前苏联发表了用液体培养基摇瓶培养苏云金杆菌并用于防治菜青虫的报道，从而揭开了苏云金杆菌大规模培养的序幕. 中国从上世纪60 年代也同苏云金杆菌有关的研究，特别是有关分子生物学方面的研究正在持续展开，开始了规模化生产.

本设计首先初步介绍了苏云金芽孢杆菌的发展过程，然后就其产品化进行了讨论，苏云金芽孢杆菌的发酵共有两种工艺路线，即液体深层发酵和固态发酵。它们都有其优缺点，但是经过对比论证，最终我选择了液体深层发酵。随后根据相关资料确定了苏云金芽孢杆菌的生产周期及期产量，依照期产量对其进行了物料衡算和热量衡算，最后对设备进行了合理的选型。

关键词：苏云金芽孢杆菌；产品化；工艺路线；设备选型

I

1000 tons of Bacillus thuringiensis fermentation process design

workshop

Abstract: Bacillus thuringiensis (Bacillus thuringiensis) in 1901, was discovered in Japan in 1911 by the Berliner from the Mediterranean flour moth larvae in the prevalence of isolated and found locations in Germany according to their province and named Bacillus thuringiensis. thuringiensis Called Bacillus thuringiensis, is endogenous Gram-positive Bacillus soil bacteria, initially formed in the spore formation of insecticidal crystal protein (insecticidal crystal protein), insects have specific sensitive rats. 1956 years ago the Soviet Union issued a shake flask with liquid medium and Bacillus thuringiensis for the control of Pieris reports, thus opening a large-scale cultivation of Bacillus thuringiensis prelude. China 60 years from the last century, also with Bacillus thuringiensis Bacteria-related research, particularly in molecular biology research is being continued to expand, and began large-scale production.

The preliminary design of the first Bacillus thuringiensis introduced the development process, and then conducted a discussion of its products, the fermentation of Bacillus thuringiensis There are two process routes, that is, submerged fermentation and solid-state fermentation. They all have their advantages and disadvantages, but after comparison argument, I finally chose the submerged fermentation. Then determined according to the relevant information of Bacillus thuringiensis and production cycle of production, production was carried out in accordance of the material balance and heat balance, the last of the equipment for a reasonable selection.

Key words: Bacillus thuringiensis; product of; process routes; equipment selection

II

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