赤霉素对黑曲霉发酵法生产葡萄糖酸的影响  

Influences of Gibberellin on Production of Gluconic Acid by Fermentation Using Aspergillus niger

作　　者：胡现龙[1] 李兰生[1] 

机构地区：[1]中国海洋大学环境科学与工程学院海洋环境与生态教育部重点实验室,山东青岛266003

出　　处：《安徽农业科学》2008年第11期4684-4685,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探索赤霉素对黑曲霉发酵法生产葡萄糖酸的影响。[方法]还原糖采用3,5-二硝基水杨酸比色法测定,用紫外分光光度计测定菌液浓度。[结果]不同浓度的赤霉素对黑曲霉生长都有促进作用,质量浓度为0.05、0.10、0.50、1.00、1.50 mg/L的5个处理组64h后菌浓度分别比对照组提高了25.12%、35.39%、32.16%、50.44%和31.38%,最佳质量浓度为1.00 mg/L。同时,对各组发酵液进行还原糖测定,表明赤霉素对葡萄糖转化为葡萄糖酸有促进作用,其最佳质量浓度为1.00 mg/L。[结论]在一定的浓度范围内,赤霉素对黑曲霉生长和摇瓶发酵的提高是有效果的。[Objective] The research aimed to explore the effects of different concentrations of Gibberellin on production of Gluconic acid by fermentation using Aspergillus niger. [Method] Unconverted sugar was analyzed by di-nitrosalicyclic acid method and Aspergillus niger liquor was analyzed by ultraviolet spectrophotometer. [Result] Different disposed groups accelerated the growth of Aspergillus niger. Five disposed groups with quality density of 0.05, 0.10, 0.50, 1.00, 1.50 mg/L were higher by 25.12%, 35.39%, 32.16%, 0.44%, 1.38% than empty groups. And the best quality density was 1.00 mg/L. Gibberellin accelerated the translation of Gluconic acid from glucose. The best quality density was also 1.00 mg/L. [Conclusion] The effects of definite concentrations of Gibberellin on growth of Aspergillus niger and its fermentation were obvious.

关 键 词：黑曲霉 发酵 赤霉素 葡萄糖酸 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]