纳他霉素固体发酵工艺优化  

Optimization on solid state fermentation process for producing natamycin

作　　者：李青嵘[1] 黄永健[1] 江学斌[1] 林健聪[1] 雷德柱[1] 

机构地区：[1]广州大学生命科学学院,广州510006

出　　处：《食品科技》2013年第9期226-229,共4页Food Science and Technology

基　　金：广东省科技计划项目(2011B020305008)

摘　　要：采用多孔粒状介质作为纳他霉素的固体发酵载体进行固体发酵。单因子实验及正交设计实验结果表明,纳他霉素固体发酵的优化培养基组分为6%葡萄糖+6%糊精+2%酵母粉+6%大豆分离蛋白,优化发酵条件为温度29℃、pH7.0、接种量8%。经上述优化后,纳他霉素固体发酵的产量提高至2539 mg/kg,为未优化工艺前产量的4.34倍。Porous granular media was introduced into the solid state fermentation process for producing natamycin. The results of monofactorial experiments and orthogonal test indicated that the optimal culture medium composed of 6% glucose, 6% maitodextrin 2% yeast powder and 6% soy protein isolate, while fermentation condition were optimized as temperature at 29 ℃, pH at 7.0 and inoculation size at 8%. The yield of natamycin increased to 2539 mg/kg which was 4.34 times the yield of control.

关 键 词：纳他霉素 固体发酵 工艺优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]