出芽短梗霉发酵生产茁霉多糖工艺优化研究  

Optimization on fermentation technology of pullulan produced by Aureobasidium pullulans

作　　者：李冰[1] 相苒[1] 王玉华[1] 姚曼[1] 张敏[1] 张予心[1] 宋秋梅[1] 杨雪娇[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品科技》2013年第9期11-15,共5页Food Science and Technology

基　　金：吉林省科技厅科技支撑计划项目(20080251)

摘　　要：以出芽短梗霉(Aureobasidium pullulans)高产低色素菌株p1为发酵菌株,利用5 L发酵罐进行发酵实验,分别通过控制溶氧、pH、温度、搅拌速度以及发酵时间等因素对发酵条件进行优化研究。结果表明,优化最佳发酵时间为96 h,最佳发酵温度为28℃,最佳pH前48 h为5.6,后48 h为6.0,最佳溶氧浓度(DO值)为20,最佳搅拌速度为150 r/min,最佳发酵条件下茁霉多糖产量可达34.63 g/L。Aureobasidium pullulans P1 was treated by 5 L fermentor for fermentation test. The fermentation conditions were optimized by controlling the dissolved oxygen, pH, temperature, stirring speed and fermentation time respectively. The optimal fermentation conditions were at 28 ℃ for 96 h, the pH was 5.6 at the before 48 h, 6.0 at the after 48 h, the dissolved oxygen concentration was 20, and the optimal stirring speed was 150 r/min. The pullulan yield could resch 34.63 g/L at the optimal fermentation conditions.

关 键 词：茁霉多糖 出芽短梗霉 发酵罐 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]