以蔗糖为原料明串珠菌发酵生产甘露醇  

Production of Mannitol from Sucrose by Leuconostoc mesenteroides

作　　者：金红星[1] 史建波[1] 成文玉[1] 莒晓艳[1] 

机构地区：[1]河北工业大学化工学院

出　　处：《食品与发酵工业》2011年第2期91-93,98,共4页Food and Fermentation Industries

摘　　要：肠膜明串珠菌CGMCC 1.10327为发酵菌株,质量浓度为2%的蔗糖为底物,采用分批发酵,研究甘露醇的生成。为了优化甘露醇的生成,分别考察了添加5 g/L的葡萄糖、3种盐(K2HPO4、乙酸钠、柠檬酸铵)、不同的初始pH和加入0.2%的CaCO3对产甘露醇的影响。结果表明,葡萄糖的加入有助于提高甘露醇的产量。3种盐(K2HPO4、乙酸钠、柠檬酸铵)对甘露醇的生成有明显的影响,当分别为2 g/L、5 g/L和2 g/L时,甘露醇的产量最高。最佳的初始pH=6。向培养基中加入0.2%的CaCO3,甘露醇的产量明显的降低。The production of mannitol by Leuconostoc mesenteroides CGMCC 1. 10327 using sucrose （2% , m/v） as the carbon source was investigated in batch culture fermentation. To optimize the production of mannitol, the effects of glucose （5 g/L）, three salt nutrients （K2HPO4, NaAC, and ammonium citrate）, various initial culture pHs, and 0.2% CaCO3 on the production of mannitol were investigated, respectively. The results showed that glucose contributed to improve the yield of mannitol. Three salt nutrients （ K2HP04 , NaAC, and ammonium citrate） had sig- nificant effects on the production of mannitol, and the highest yield of mannitol was obtained when three salt nutrients were 2 g/L, 5.0 g/L, and 2 g/L, respectively. The highest yield of mannitol was obtained at initial pH 6.0. Moreover, the yield of mannitol was significantly decreased by adding CaCO3.

关 键 词：蔗糖 肠膜明串珠菌 分批发酵 甘露醇 

分 类 号：TQ923[轻工技术与工程—发酵工程]