混菌发酵甘蔗糖蜜产维生素B_(12)和维生素B_2的工艺优化  

Optimization of the fermentation of Vitamin B_(12) and Vitamin B_2 from cane molasses by mixture-culture fermentation

作　　者：麻少莹[1] 李媛媛 郭海蓉[1] 李志春[3] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]河南省产品质量监督检验院,河南郑州450004 [3]广西农业科学院农产品加工研究所,广西南宁530007

出　　处：《食品工业科技》2013年第20期302-307,共6页Science and Technology of Food Industry

基　　金：甘蔗糖蜜发酵生产维生素B12添加剂的研究(2011GXNSFA018124);广西农业科学院基本科研业务专项(桂农科2012YM24)

摘　　要：采用响应面分析法(RSM)优化谢氏丙酸杆菌和枯草芽孢杆菌混合发酵产维生素B12(VB12)和维生素B2(VB2)的工艺条件。在培养时间、糖蜜浓度、温度、接种量、装液量、发酵初始pH的单因素实验基础上,采用Box-Behnken实验设计,通过响应面分析,对混菌的发酵工艺条件进行优化。得出最佳工艺条件为:糖蜜浓度20%(v/v),装液量100mL/300mL三角瓶,混菌接种量18%(v/v,单菌接种量1∶1),发酵温度30℃,发酵时间72h,初始pH7.0,在此条件下VB12与VB2的产量分别为262.54mg/L和10.14g/L,产量较单菌培养时的最高产量分别提高了13.16%和12.42%。Response surface methodology was used to optimize fermentation conditions for Vitamin B12 and Vitamin B2 from cane molasses by mixture-culture. Based on results of single factor experiments, Box-Behnken experiment design was used to analyze and optimize fermentation time,molasses concentration,temperature, vaccination quantity,installs liquid volume and initial pH value. Optimal fermentation conditions were determined as follows=molasses concentration 20% （v/v）,installs liquid volume 100mL/300mL flask,vaccination quantity 18% （v/v）,temperature 30℃,fermentation time 72h,initial pH value 7.0. Further validation experiments showed that the production of Vitamin B12 and Vitamin B2 were 262.54mg/L and 10.14g/L,which were higher than single bacterium cultivation of maximum yield increased by 13.16% and 12.42% respectively.

关 键 词：甘蔗糖蜜 混菌发酵 维生素B12 维生素B2 

分 类 号：TS249.3[轻工技术与工程—制糖工程]