产黄原胶发酵培养基的优化工艺研究  

Optimization of the Fermentation Medium for Producting Xanthan Gum

作　　者：杨健[1] 姚笛[1] 王颖[1] 于长青[1] 王长远[1] 高玉荣[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《现代食品科技》2011年第8期935-937,890,共4页Modern Food Science and Technology

基　　金：黑龙江省教育厅科技研究项目(11551324)

摘　　要：本实验研究不同培养基成分及不同添加量的碳源、氮源等营养物质对黄原胶产量及其黏度的影响。在其他营养物质一定的情况下,利用单因素实验分别对培养基中碳源、氮源、无机盐等进行了初步筛选,得到的最佳碳源是玉米淀粉,氮源是豆饼粉,加入磷盐、镁盐、钙盐等有利于黄单胞菌的生长及其代谢产物-黄原胶的分泌。最后利用正交实验确定了碳源、氮源、碳酸钙的最佳添加量。结果表明:玉米淀粉5%,豆饼粉0.5%,碳酸钙0.4%时,黄原胶产率可达3.44%,黏度达19.26 mm2/s。The effects of different media composition and different amounts of carbon,nitrogen and other nutrients on the production of xanthan gum and viscosity were studied.The best carbon and nitrogen sources were corn starch and soybean powder,respectively.The addition of phosphate,magnesium and calcium enhanced the growth of Xanthomonas and the secretion of its metabolite-xanthan gum.The addition contents of carbon,nitrogen and CaCO3 were optimized by orthogonal experiment： cornstarch 5%,soybean powder 0.5%,CaCO3 0.4.%,under these conditions,Xanthan gum yield was 3.45 % and viscosity of fermentation broth was 19.26 mm2/s.

关 键 词：黄原胶 发酵 培养基 优化 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]