丙酸发酵的研究  

STUDY ON PROPIONIC ACID FERMENTATION

作　　者：乐华爱 金石云 苏京军[1] 赵玉峰[1] 王大耜 方心芳[1] 

机构地区：[1]中国科学院微生物研究所

出　　处：《微生物学报》1990年第1期22-28,共7页Acta Microbiologica Sinica

基　　金：国家自然科学基金

摘　　要：北京丙酸杆菌(Propionibacterium beijingense)不能利用无机氮。蛋白胨和酵母膏的种类对该菌生长和产酸的影响显著,其中以酵母膏最好,浓度以1—2%为宜。丙酸发酵最适温度为25—30℃,最适 pH 为6.5,葡萄糖浓度以1—2%为佳。使用下列发酵培养基(%):葡萄糖2,酵母膏2,CaCO_31.5,丙酸产量为9.35g/L,对糖的产率达51.94%,丙酸对乙酸的比例近5:1。Ammonium sulfate did not be utilized asthe only source of nitrogen for Propionibac-terium beijingense.The effects of kinds ofpeptone and yeast extract on it's growth andacids production are of much importance.Yeast extract was the most satisfied nitrogensource at a concentration of 1—2 per cent.The optimum temperature for propionic acidfermentation was 25—30℃ The largestamount of propionic acid was produced atpH 6.5.The favorable concentration of glu-cose was 1—2% using the following fermen-tation medium (%):glucose 2,yeast extract2,calcium carbonate 1.5,the level of pro-pionic acid production was 9.35g/L;propio-nic acid yield based on sugar was 51.94%,theratio of propionic acid to acetic acid was ap-prpximatcly 5:1.

关 键 词：北京丙酸杆菌 丙酸 发酵 

分 类 号：TQ921.7[轻工技术与工程—发酵工程]