首页|γ-聚谷氨酸产生菌的发酵培养基优化

γ-聚谷氨酸产生菌的发酵培养基优化

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采用响应面试验对1株γ-聚谷氨酸产生菌的发酵培养基进行优化,得到的产γ-PGA发酵培养基组合为:NaCl 15g/L、豆粕53 g/L、柠檬酸钠16 g/L、谷氨酸钠40 g/L、NH_4Cl 4.6 g/L、K_2HPO_4 0.625 g/L、MgSO_4 1.25g/L、MnSO_4 0.35 g/L、CaCl_2 0.2 g/L,在此条件下,γ-PGA发酵产率为25.81 g/L,比优化前提高了约1.5倍.
Optimization of γ-PGA Fermentation Medium of Bacillus amyloliquefaciens by Response Surface Methodology
Response surface experiment was designed to identify optimum medium.The optimum medium for Ba cillus amyloliquefaciens L536 was composed of:NaCl 15 g/L,soybean meal 53 g/L,sodium citrate 16 g/L,sodium hydrogen glutamate 40 g/L,NH_4Cl 0.46 g/L,K_2HPO_4 0.625 g/L,MgSO_4·7H_2O 1.25 g/L,MnSO_4·H_2O 0.35 g/ L,CaCl_2·2H_2O 0.2 g/L.Under these conditions,the yield of γ-PGA was 25.81 g/L,increased for about 1.5 times more than before.In order to obtain the optimum fermentation medium for γ-PGA production,the method of re sponse surface experimental design,experimental procedure and results are discussed in this paper.

γ-polyglutamic acidresponse surface methodologyoptimizationmedium

李文婧、赵祥颖、田延军、张家祥、韩延雷、刘建军

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山东轻工业学院食品与生物工程学院,山东,济南,250353

山东省食品发酵工程重点实验室,山东,济南,250013

γ-聚谷氪酸 响应面法 优化 培养基

2010

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

CSTPCDCSCD北大核心
影响因子:0.761
ISSN:0253-990X
年,卷(期):2010.36(3)
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