High cell density culture(HCDC)could decrease the fermentation size,benefit the downstream separation process,shorten the total production period,and decrease the equipment investment.Nowadays,HCDC has been attracted the attentions in the biochemical engineering fields,and widely applied in the food additives production.Some limited factors including substrates,inhibitory compositions,dissolved oxygen concentration and broth rheological properties has the direct influence on the outputs of HCDC.Selection of a favorable fermentor including typical stirred or airlift bioreactors,and recently-developed membrane or dialysis bioreactors is another critical factor for HCDC,and the operation strategies including the feedback control on the basis of the DO-stat,pH-stat,CO2 emission,substrateconcentration or respiratory quotient,and the non-feedback control also affect HCDC process significantly.This review summarized the recent research progress in the limited factors,bioreactors and operation control strategies of the high cell density culture,presented the examples of its application in the food additives production including astaxanthin,lipase,phytase,docosahexaenoic acid,α-acetolactate decarboxylase and L-lactic acid,and finally predicted the prospects of high cell density culture technology.

通过优化发酵条件,提高球形节杆菌C224菌株利用大米淀粉水解糖分批发酵2-酮基-D-葡萄糖酸的生产强度,并在此基础上构建其发酵动力学模型。在50 L的发酵罐上考察了通气量与葡萄糖浓度对2-酮基-D-葡萄糖酸发酵的影响,并基于Logistic方程、Luedeking-Piret方程和物料平衡计算分别构建了菌体生长、产物形成和底物消耗的动力学模型。研究结果表明,通气量低于1.5 v.v-1.m-1时,发酵生产强度明显减小,糖酸转化率有所降低;发酵培养基中的葡萄糖浓度以120.0～180.0 g/L为宜,过高或过低对生产强度和糖酸转化率均有不利影响。在适宜的发酵条件下,球形节杆菌C224菌株分批发酵生产2-酮基-D-葡萄糖酸的生产强度达6.36～6.54 g/（L.h）,糖酸转化率为0.96～0.97 g/g。所构建动力学模型的计算值与实验值拟合效果良好,各项模型的相关系数R2均大于0.95,说明其能够揭示球形节杆菌C224分批发酵2-酮基-D-葡萄糖酸代谢基本特征。