VC二步发酵新组合菌系的研究  

STUDY ON NEW STRAINS IN FERMENTATION OF VITAMIN C

作　　者：李义[1] 周彬[1] 刘耀平[1] 冯树[1] 陈宏权 陈瑛 耿莉 

机构地区：[1]中国科学院沈阳应用生态研究所,辽宁沈阳110015 [2]东北制药总厂,辽宁沈阳110026

出　　处：《微生物学杂志》2002年第2期26-27,32,共3页Journal of Microbiology

摘　　要：选用苏云金芽孢杆菌与氧化葡萄糖酸杆菌组成一新组合菌系 ,其摇瓶发酵转化率较原菌系提高 4 .83% ,且具有耐受高浓度 (10 % )山梨糖的特性。在 4m3 发酵罐中 ,连续 4批发酵平均转化率较对照菌系提高 8.16 % ,周期缩短 2 3.7%。新菌组合系的发酵转化率与玉米浆浓度成正相关性 ,尿素浓度x2 =1.4 5 % (g/ 10 0mL)时 ,转化率达最大。The strains of G.oxydans and B.thuringicensis were screened and used in fermentation of vitamin C. It's conversion rate of L sorbose to 2KLG increases by 4.83% in flask, compared with the original, it also can endures high concentration of L sorbose. In 4 m\+3 fermentor, the average conversion rate of 4 successive fermentation is improved by 8.16% against the original, and the fermentation period reduces by 23.7%. The conversion rate is proportition to the concentration of corn syrup,and it reaches maximum as the concentration of Urea equals 1.45%.\;

关 键 词：VC 二步发酵 苏云金芽孢杆菌 氧化葡萄糖酸杆菌 新组合菌系 

分 类 号：TQ466.3[化学工程—制药化工] TQ924[轻工技术与工程—发酵工程]