食品科学 ›› 2012, Vol. 33 ›› Issue (11): 167-171.doi: 10.7506/spkx1002-6630-201211036
• 生物工程 • 上一篇 下一篇
杨尚彤1,肖安风1,2,3,倪 辉1,2,3,杨远帆1,2,3,杨 哲1,蔡慧农1,2,3,*
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基金资助:
YANG Shang-tong1,XIAO An-feng1,2,3,NI Hui1,2,3,YANG Yuan-fan1,2,3,YANG Zhe1,CAI Hui-nong1,2,3,*
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摘要: 利用单因素试验和正交试验对肌苷生产菌枯草芽孢杆菌JMUKC2的摇瓶发酵培养基进行优化,优化后的最佳发酵培养基配方为葡萄糖140g/L、玉米浆20g/L、酵母膏17g/L、尿素7g/L、硫酸铵20g/L、MgSO4 ·7H2O 1g/L、KH2PO4 7g/L、CaCO3 20g/L。培养基经优化后,生物量比优化前提高了40.67%,肌苷产量比优化前提高了46.57%。
关键词: 肌苷, 枯草芽孢杆菌, 摇瓶发酵, 培养基优化
Abstract: (1. College of Bioengineering, Jimei University, Xiamen 361021, China; 2. Research Center of Food Microbiology and Enzyme Engineering Technology, Jimei University, Xiamen 361021, China; 3. Food Bioenginering Research Center of Xiamen, Xiamen 361021, China)
Key words: inosine, Bacillus subtilis, shake flask fermentation, culture medium optimization
中图分类号:
TS201.3
杨尚彤,肖安风,倪辉,杨远帆,杨哲,蔡慧农,. 枯草芽孢杆菌JMUKC2 产肌苷摇瓶发酵培养基的优化[J]. 食品科学, 2012, 33(11): 167-171.
YANGShang-tong,XIAOAn-feng,NIHui,YANGYuan-fan,YANGZhe,CAIHui-nong,. [J]. FOOD SCIENCE, 2012, 33(11): 167-171.
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