曲酸生产菌种的筛选和发酵工艺条件的优化  

Screening of kojic acid-producing strain and optimization of fermentation processing

作　　者：李一婧[1] 马伟超 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741001 [2]桑德兰大学健康自然和社会科学学院

出　　处：《中国酿造》2006年第6期42-44,共3页China Brewing

摘　　要：通过多次UV诱变米曲霉(Aspergillus oryzae)QA96.8,获得高产曲酸生产菌株QA97.14。该菌株的适宜发酵条件为温度30℃,葡萄糖10%,淀粉水解液10%,酵母浸出物0.5%,KH2PO40.1%,MgSO40.05%。在此条件下摇瓶培养8d,产酸量由原来的4.79g/L上升到18.13g/L。A high kojic acid producing mutant QA97.14 was screened out from an Aspergillus orgaze strain QA96.8 using UV mutation technique. The optimal medium contains glucose 10%, corn starch 10%, yeast extract 0.5%, KH2PO4 0.1%, MgSO4 0.05%. The strain produced 18.13 g/L kojic acid at 30℃ in 8 days under an optimal medium by shaking flask. The yield of kojic acid increased by 3.78 times contrasted to the initial.

关 键 词：曲酸 米曲霉 发酵 

分 类 号：Q813.5[生物学—生物工程] TQ921[轻工技术与工程—发酵工程]