添加豆油对赤霉素GA_3发酵的影响  

EFFECTS OF SOYBEAN OIL ADDED ON FERMENTATION OF GA_3

作　　者：王继刚[1] 戴恒[2] 许芳[1] 张林霞[1] 

机构地区：[1]武汉工业学院生物与制药工程系,湖北武汉430023 [2]中国科技大学生命科学院,安徽合肥230026

出　　处：《武汉工业学院学报》2007年第4期21-23,共3页Journal of Wuhan Polytechnic University

摘　　要：研究了在淀粉发酵培养基中添加豆油对藤仓赤霉菌(Gibberella jujikuroi)产赤霉素GA3发酵效价的影响。结果表明:在摇瓶发酵水平,发酵60h后补加1.0%豆油,可使赤霉素效价提高约21%;而在发酵60 h和108 h后采用分批添加方式分别添加0.5%豆油,可使赤霉素效价提高约26%。The effects of soybean oil added to the starch medium on fermentation of GA3 Produced by Gibberella jujikuroi were investigated. The results showed that the titer of GA3 fermentation could be increased by 21% in flask when 1.0 % （W/V） soybean oil was added to the starch medium as the control after 60 h cultivation, and the production of GA3 were improved by 26 % when 0.5 % （W/V） soybean oil was added to the starch medium after 60 h and 108 h cultivation in flask.

关 键 词：藤仓赤霉菌 赤霉素GA3 豆油 分批发酵 

分 类 号：Q93[生物学—微生物学]