玉米浆对Vc二步发酵产2-酮基-L-古龙酸影响的研究  

Effect of Corn Steep Liquor on 2-Keto-L-Gulonic Acid in Two-Step VC Fermentation

作　　者：牛建双[1] 吕淑霞[1] 赵朔[1] 林英[1] 马镝[1] 刘鹏举[1] 

机构地区：[1]沈阳农业大学生物科学技术学院,辽宁沈阳110866

出　　处：《微生物学杂志》2011年第2期29-31,共3页Journal of Microbiology

基　　金：沈阳市科学技术计划项目(F10-205-1-55105018-3-00)

摘　　要：通过在培养基中添加不同量的玉米浆,研究其对氧化葡萄糖酸杆菌(俗称小菌)生产Vc前体2-酮基-L-古龙酸的影响,并研究玉米浆成分中的12种主要氨基酸对小菌产酸的影响。结果表明:每100 mL发酵培养基中添加2.5 g左右过滤除菌玉米浆时,2-酮基-L-古龙酸产量高达26.84 mg/mL,小菌活菌数为不添加玉米浆时小菌单菌发酵下的9.74倍。过量玉米浆抑制小菌产酸。12种氨基酸单独与氧化葡萄糖酸杆菌发酵培养及全部混合后与氧化葡萄糖酸杆菌发酵培养对产酸及菌体生长无影响。By adding different amounts of corn steep liquor（CSL） into medium,the effects of CSL on the precursor of VC,2-keto-L-gulonic acid（2-KGA）,production in two-step fermentation process of vitamin C by Gluconobacter oxydans（Go） were studied,the effects of 12 main amino acids,the component in CSL on the 2-KGA production were also studied.The results showed that the yield of 2-KGA was as high as 26.84 mg/mL when sterile and filtered CSL was added 2.5 g in every 100 mL culture medium,and as much as 9.74 time of live cells of Go more than that without adding CSL.Immoderate amount of CSL constricted Go to produce 2-KGA.Neither individual amino acid nor mixture of all amino acids had the effect on the fermentation culture of Go to produce 2-KGA and thallus growth.

关 键 词：玉米浆 氧化葡萄糖酸杆菌 2-酮基-L-古龙酸 

分 类 号：Q939.9[生物学—微生物学]