摘要
通过正交试验和单因素实验研究各种营养和环境因素对发酵生产鼠李糖的影响。优化后的培养基组成 (g/L)为 :NaNO3 4 0 ,Na2 HPO4 ·12H2 O 3 0 ,KH2 PO4 3 0 ,CaCl2 ·2H2 O0 1,MgSO4 ·7H2 O 0 4 ,酵母膏 2 0 ,微量元素A 2mL/L ,pH6 5 ,甘油 3%。最佳培养条件为 :2 5 0mL三角瓶的装液量为 60mL ,接种量为 10 % ,培养温度为 32～ 36℃。
Rhamnose is an important intermediate for food aromatising agent The production by microbial rhamnolipid fermentation is the preferred method for commercial rhamnose production The influences of the nutrient and environmental factors on the fermentation production are investigated through the orthogonal experiments and the one factor experiments The optimized composition of the medium (g/L): NaNO 3 4 0,Na 2HPO 4·12H 2O 3 0,KH 2PO 4 3 0,CaCl 2·2H 2O 0 1,MgSO 4·7H 2O 0 4,yeast extract 2 0,trace elements A 2?mL/L,pH6 5,glycerol 3% The optimal culture condition:250?mL flask containing 60mL medium,10% seed culture is used,temperature is 32～36℃ The productivity may be further improved by the resting cell culture
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第10期29-33,共5页
Food and Fermentation Industries
