枯草芽孢杆菌JMUKC2产肌苷摇瓶发酵培养基的优化  

Culture Medium Optimization for Inosine Production by Bacillus subtilis JMUKC2 in Shake Flasks

作　　者：杨尚彤[1] 肖安风[1,2,3] 倪辉[1,2,3] 杨远帆[1,2,3] 杨哲[1] 蔡慧农[1,2,3] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]集美大学食品微生物与酶工程研究中心,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021

出　　处：《食品科学》2012年第11期167-171,共5页Food Science

基　　金：福建省自然科学基金项目(2011J01225);集美大学中青年创新团队专项(2010A006);集美大学科研基金项目(2010N5009)

摘　　要：利用单因素试验和正交试验对肌苷生产菌枯草芽孢杆菌JMUKC2的摇瓶发酵培养基进行优化,优化后的最佳发酵培养基配方为葡萄糖140g/L、玉米浆20g/L、酵母膏17g/L、尿素7g/L、硫酸铵20g/L、MgSO4.7H2O1g/L、KH2PO47g/L、CaCO320g/L。培养基经优化后,生物量比优化前提高了40.67%,肌苷产量比优化前提高了46.57%。This paper describes the optimization of the fermentation medium for inosine-overproducing Bacillus subtilis JMUKC2 in shakes flask using one-factor-at-a-time and orthogonal array design methods. The optimal fermentation medium was composed of 140 g/L glucose, 20 g/L corn liquor, 17 g/L yeast, 7 g/L urea, 20 g/L ammonium sulfate, 1 g/L MgSO4 o7H20, 7 g/L KH2PO4 and 20 g/L CaCO3. The resulting biomass and inosine production were increased by 40.67% and 46.57% compared with those before the optimization, respectively.

关 键 词：肌苷 枯草芽孢杆菌 摇瓶发酵 培养基优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]