枯草芽孢杆菌产肌苷的摇瓶发酵条件优化  

Optimization of shaking flask fermentation conditions for inosine production by Bacillus subtilis

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

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

出　　处：《食品科技》2013年第5期27-30,36,共5页Food Science and Technology

基　　金：福建省自然科学基金项目(2011J01224);集美大学中青年创新团队专项基金项目(2010A006)

摘　　要：利用单因素试验并结合正交实验对枯草芽孢杆菌JMUKC2的摇瓶发酵条件进行了优化,优化后的摇瓶发酵条件为:接种时间18h,接种量7%,装液量15mL,发酵培养基的初始pH值为6.5,摇瓶发酵温度37℃。枯草芽孢杆菌JMUKC2摇瓶发酵条件经过优化后,生物量和肌苷产量比初始发酵条件分别提高了51%和222%。The optimization of shaking flask fermentation conditions for inosine production by an inosine- producing strain Bacillus subtilis JMUKC2 was carried out by single factor experiments. The optimized fermentation conditions were as follows： inoculation time 18 h, inoculum size 7%, liquid volume 15 mL in 250 mL flask, initial pH of the medium 6.5, culture temperature 37℃. Under the optimized conditions, cell biomass and inosine production reached 24.6 g/L and 10.02 g/L respectively, which was 51% and 222% higher than that at initial conditions.

关 键 词：枯草芽孢杆菌 肌苷 发酵条件 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]