出芽短梗霉发酵生产聚苹果酸的研究  

Research on Fermentation of Aureobasidium Pullulans to Produce Poly Malic Acid

作　　者：靳挺[1] 武玉学[1] 陈真[1] 赵龙煜[1] 

机构地区：[1]浙江大学宁波理工学院生物与化学工程分院,浙江宁波315100

出　　处：《中国食品学报》2012年第10期125-130,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市自然科学基金项目(No.2010A610026)

摘　　要：为研究芽短梗霉生物合成聚苹果酸的优化工艺条件,采用间歇培养法研究聚苹果酸的发酵过程。测定出芽短梗霉细胞生长和聚苹果酸产物生成曲线,并考察碳源、氮源、CaCO3、pH、摇床转速等因素对聚苹果酸生成的影响,得出出芽短梗霉发酵生产聚苹果酸的优化工艺条件是:葡萄糖120g/L,丁二酸铵3g/L,CaCO330g/L,pH5.5,摇床转速220r/min,温度25℃,发酵培养6d。在此工艺条件下,聚苹果酸的产量达到16.58g/L。聚苹果酸和出芽短梗霉菌体生长呈现一定的相关性。In order to obtain the optimum fermentation conditions of Aureobasidium pullulans to produce poly malic acid, the fermentation course was studied by batch cultivation. The growth curve of Aureobasidium puUulans and the time course of poly malic acid produced were determined. The optimum fermentation conditions of Aureobasidium pullulans were obtained by investigating the factors which influenced on the formation of poly malic acid such as carbon source, nitrogen source, CaCO3, pH, shaking speed. The results showed that the poly malic acid is partially growth associated products. The optimum fermentation conditions are as follows： glucose 120 g/L, succinic acid ammonium 3.0 g/L, CaCO3 30 g/L, pH 5.5, shaking speed of 220 r/min, 25 ℃, fermentation time of 6 days. Under the above conditions, the production of poly malic acid is up to 16.58 g/L.

关 键 词：聚苹果酸 出芽短梗霉 发酵 工艺 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]