食品科学 ›› 2009, Vol. 30 ›› Issue (7): 172-176.doi: 10.7506/spkx1002-6630-200907039

• 生物工程 • 上一篇    下一篇

纳他霉素融合子Sr-1发酵培养基成分优化

孟宪军,王玲霞,郑凤娥,魏宝东,张 琦   

  1. 沈阳农业大学食品学院
  • 收稿日期:2008-05-28 出版日期:2009-04-01 发布日期:2010-12-29
  • 通讯作者: 王玲霞 E-mail:wangling0505@163.com

Optimization of Fermentation Medium Compositions and Conditions of Fusant Sr-1 of Streptomyces natalensis and Streptomyces chattanovgensis for Producing Natamycin

MENG Xian-jun WANG Ling-xia ZHENG Feng-e WEI Bao-dong ZHANG Qi   

  1. (College of Food Science, Shenyang Agricultural University, Shenyang 110161, China)
  • Received:2008-05-28 Online:2009-04-01 Published:2010-12-29
  • Contact: WANG Ling-xia E-mail:wangling0505@163.com

摘要:

本实验根据对融合子Sr-1菌株摇瓶培养基组成及发酵条件单因素优化基础上,利用响应面法获得最佳的培养基配方为葡萄糖33g/L、糊精7.7g/L、胰蛋白胨26g/L、酵母浸粉8.2g/L、初始pH7.0、最佳接种龄28h,发酵周期72h。

关键词: 纳他霉素, 培养基, 融合子, 响应面分析

Abstract:

In this study, on the basis of shaking culture medium of fusant Sr-1 and single-factor test results of fermentation conditions, the optimum fermentation medium compositions and conditions of fusant Sr-1 for natamycin production were obtained by means of response surface methodology, which were as follows: glucose 33 g/L, dextrin 7.7 g/L, tryptone 26 g/L, yeast extract powder 8.2 g/L,initial pH 7.0, cell age of fermentation strain 28 h and fermentation time 72 h.

Key words: natamycin, culture medium, fusant, response surface methodology

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