Primary Studies on the Microbial Fermentation of 10-Hydroxy-2-Decenoic Acid By Candida BH002

食品科学 ›› 2002, Vol. 23 ›› Issue (8): 193-196.

Primary Studies on the Microbial Fermentation of 10-Hydroxy-2-Decenoic Acid By Candida BH002

Yongxin Kang Bailin Li Guodong FanSchool of Food Science and Technology Shanghai Fisheries University Shanghai 200090

出版日期:2002-08-15 发布日期:2011-12-31

Yongxin Kang Bailin Li Guodong FanSchool of Food Science and Technology Shanghai Fisheries University Shanghai 200090

Online:2002-08-15 Published:2011-12-31

摘要/Abstract

摘要： Fermentation technology of Candida BH002, a 10-hydroxy-2-decenoic acid producing microorganism, was primarilystudied in this paper. Results showed that the optimum medium for the batch-fed fermentation was: sucrose 4%, ammoniumsulfate 0.3%, peptone 0.1%, beef extract 0.1%, dipotassium hydrogen phosphate 0.2%, royal jelly 0.5%, magnesium sulfate0.05%, ferrous sulfate 0.001% and CoCl2 0.001% and pH 7.0. The optimum initial pH value, dissoluble oxygen and reducingsugar concentration were 7.0, 25ml/.

关键词: hydroxy-2-decenoic acid Fermentation Biosynthesis

Abstract: Fermentation technology of Candida BH002, a 10-hydroxy-2-decenoic acid producing microorganism, was primarilystudied in this paper. Results showed that the optimum medium for the batch-fed fermentation was: sucrose 4%, ammoniumsulfate 0.3%, peptone 0.1%, beef extract 0.1%, dipotassium hydrogen phosphate 0.2%, royal jelly 0.5%, magnesium sulfate0.05%, ferrous sulfate 0.001% and CoCl2 0.001% and pH 7.0. The optimum initial pH value, dissoluble oxygen and reducingsugar concentration were 7.0, 25ml/.

Key words: hydroxy-2-decenoic acid Fermentation Biosynthesis

. Primary Studies on the Microbial Fermentation of 10-Hydroxy-2-Decenoic Acid By Candida BH002[J]. 食品科学, 2002, 23(8): 193-196.

Primary Studies on the Microbial Fermentation of 10-Hydroxy-2-Decenoic Acid By Candida BH002

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