摘要
维生素C二步发酵法中糖酸转化过程是由产酸菌(氧化葡萄糖酸杆菌)及伴生菌(枯草芽孢杆菌)混合发酵完成。为更好地促进产酸菌与伴生菌之间的协调,使其达到最佳状态,采用正交设计以及单因素实验相结合的方法对营养条件及发酵培养条件进行优化。获得的优化结果为:L-山梨糖8%,玉米浆1.4%,尿素1.2%,碳酸钙0.5%,硫酸镁0.02%;装液量为10mL/100mL,培养温度为29℃,接种量为15%。优化后的混合菌系2-KGA产量提高2.45%,60h达到发酵终点,比优化前缩短16h,发酵效率提高0.29g/L·h。
The conversion process from L-sorbose to 2-keto-L-gulonic acid in vitamin C two-step fermentation was mixed culture fermentation by acid-producing strain（Gluconobacter oxydans） and companion bacterium （Bacillus subtilis）. In order to promote the coordination between the two strains and make it reach the best state,the nutrient condition and the culture conditions were researched by orthogonal test and single factor experiment. The result showed that the optimal conditions were as follows.8% L-sorbose, 1.4% corn steep liquor, 1.2% urea,0.5% 0a003,0.02% MgSO4,1iquid volume in 100mL flask with 10mL,culture temperature 29℃, inoculation amount 15%. The yield of 2-KGA increased by 2.45% under the optimized culture medium conditions compared with the original medium. It reached the fermentation end after 60h which was shorten by 16h than before and the fermentation efficiency improved by 0.29g/L· h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期235-238,共4页
Science and Technology of Food Industry
基金
沈阳市科技计划项目(F10-205-1-55)
沈阳农业大学NSFC启动基金资助项目(20102002)
