葡萄糖对维生素C二步发酵法生产2-酮基-L-古龙酸影响的研究  

Studies on the Influence of Glucose on Producing 2-keto-L-gulonic Acid by Fermentation of Vitamin C

作　　者：赵军[1] 康艳红[2] 杨伟超[2] 王纯利[1] 徐慧[2] 

机构地区：[1]新疆农业大学草业与环境科学学院,乌鲁木齐830052 [2]中国科学院沈阳应用生态研究所陆地生态过程重点实验室,沈阳110016

出　　处：《新疆农业大学学报》2008年第4期50-53,共4页Journal of Xinjiang Agricultural University

基　　金：辽宁省产学研合作技术联盟计划项目

摘　　要：通过在发酵过程中添加适量葡萄糖的方法,对维生素C二步发酵混合菌系生长产酸过程进行了适当的调控。最适加糖调控措施为:装液量为20 mL/250 mL摇瓶,接种量为10%,加糖时间为发酵启动后24 h,加糖量为0.08%,培养温度为29℃。最终调控组与对照组相比糖酸转化率提高了3.02%,发酵周期缩短了4 h。The appropriate regulation in the growth and production of acid of Vc two-stage mixed strains were studied by adding glucose factor during the fermentation process for solving the problem of lower conversion rate and longer period of fermentation. The optimal measures were 29℃ in 250 mL flask with 20 mL medium,the inoculation amount was 10%,the time of adding glucose was 24 hours after fermentation; the amount of glucose was 0. 08%. The culture lemperature was 29℃. The data showed that the glucose and acid conversion rate of the regulation group rose by 3.02% and the fermentation period was cut by 4 h compared with control.

关 键 词：维生素C发酵 2-酮基-L-古龙酸 混菌发酵体系 

分 类 号：TQ924[轻工技术与工程—发酵工程]