丙酸发酵中氮源类型与组成的优化研究  

The optimization of nitrogen source types and compositions on the propionic acid fermentation

作　　者：孙浩[1] 刘寅[1] 毛多斌[1] 杨雪鹏[1] 魏东芝[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《郑州轻工业学院学报（自然科学版）》2013年第4期48-51,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：国家科技重大专项(2012ZX09304009);河南省国际科技合作计划项目(134300510012);郑州轻工业学院博士科研基金(2010BSJJ019)

摘　　要：研究不同氮源类型与组成对丙酸发酵的影响,结果表明:有机氮源优于无机氮源,混合有机氮源优于单一氮源.通过单因素试验和正交试验确定了最优氮源条件为:以酵母提取物与胰酶大豆肉汤为混合氮源,混合比例为2∶1,氮源浓度为22 g/L.氮源经优化后能有效提高丙酸产量,发酵192 h后丙酸产量达22.89 g/L,与未优化氮源时的发酵结果相比提高26.46%.The effects of nitrogen source types and compositions on the propionic acid fermentation were examined. The results showed that organic nitrogen was better than inorganic nitrogen, the mixed organic nitrogen were better than single ones. The optimum nitrogen source conditions by single-factor experiment and orthogonal experiment were determined：yeast extract and tryptic soy broth as mixed nitrogen source, mixed ratio 2： 1, the concentration of nitrogen source 22 g/L. Under the optimal conditions, the yield of pro- pionic acid was 22.89 g/L after 192 h of fermentation ,which increased 26.46% compared with that before the optimization.

关 键 词：氮源 丙酸 发酵 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS202[轻工技术与工程—食品科学与工程]