诱变温特曲霉转富马酸为L-苹果酸的试验研究

食品科学 ›› 2006, Vol. 27 ›› Issue (4): 71-74.

诱变温特曲霉转富马酸为L-苹果酸的试验研究

景晓辉, 丁友土

南通大学化学化工学院；南通食品工程集团公司发酵厂

出版日期:2006-04-15 发布日期:2011-09-13

Experimental Study on Converting Fumaric Acid to L-malic Acid by Mutated Aspergillus wentii

JING Xiao-Hui, DING You-Tu

1.College of Chemistry and Chemical Engineering, Nantong University, Nantong 226007, China; 2.Ferment Factory of Nantong Food Engineering Group Company, Nantong 226001, China

Online:2006-04-15 Published:2011-09-13

摘要/Abstract

摘要： 采用经60Co诱变后获得的优良菌株温特曲霉AspergilluswentiiF-891为菌种,以富马酸为底物,在200L发酵罐中进行了液体深层发酵试验。研究了培养温度、氮源、摇床振动形式对菌种生长的影响以及通气量、温度、pH值、搅拌转速等因素对富马酸转化率、L-苹果酸产率的影响。试验结果表明,温特曲霉经60Co诱变后,能有效抑制发酵过程中杂酸的生成,提高目的产物的选择性,缩短种子的培养时间。

关键词: , 诱变, 富马酸, L-苹果酸, 深层发酵

Abstract: The Aspergillus wentti which had been treated with 60Co was selected as the strain to convert fumaric acid to L-malic acid in 200L fermentor by liquid-submerged fermentation. The effects of culture temperature, nitrogen sources and vibration models of sorting table on the growing state of strain were examined. Fermentative factors such as variations of aeration rate, temperature, pH and rotated speed, that could affect the conversion rate of fumaric acid and production of L-malic acid , were investigated. The results showed that Aspergillus wentti which had been treated with 60Co could not only inhibit the production of by-products but also improve the selectivity of product and shorten the culture time of strain .

Key words: mutation, fumaric acid, L-malic acid, submerged culture

景晓辉, 丁友土. 诱变温特曲霉转富马酸为L-苹果酸的试验研究[J]. 食品科学, 2006, 27(4): 71-74.

JING Xiao-Hui, DING You-Tu. Experimental Study on Converting Fumaric Acid to L-malic Acid by Mutated Aspergillus wentii[J]. FOOD SCIENCE, 2006, 27(4): 71-74.

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