米曲霉不同培养方式的发酵探究  

Exploration of Aspergillus oryzae fermentation with different cultivate modes

作　　者：肖君[1] 甄玉国[1,2] 王晓磊[1] 

机构地区：[1]吉林农业大学动物科学技术学院吉农博瑞奶牛研发中心,吉林长春130118 [2]长春博瑞饲料集团有限公司技术中心,吉林长春130114

出　　处：《中国酿造》2014年第7期48-50,共3页China Brewing

基　　金：吉林省重大科技攻关项目资助(2012ZDGG006)

摘　　要：利用10L发酵罐在摇瓶实验基础上进行了米曲霉(Aspergillusoryzae)放大实验。根据不同菌体形态对代谢产物的影响,在米曲霉菌丝生长到絮状前,终止发酵。指数补料实验结果表明,分批发酵在第14小时菌体干质量达到最大值15.06g/L,比摇瓶发酵提高了33%;指数补料在第16小时菌体干质量达到20.43g/L,比分批发酵提高26%。Based on the shake flasks results scaling up experiment of Aspergillus oryzae in 10 L fermentor was conducted.Accroding to the effect of different m ycelialm orphology on them etabolite,ferm enting should be stopped before A.oryzae hypha growing into flocculent The exponential feeding results show ed thathe celldry w eightcould reach 15.06 g/L when cultivated by batch fermentation for 14 h,which w as33％ higher than shake flask culture.A the 16 h of fermentation,the celldry weight was 20.43 g/L by exponential feeding,which w as26％ higher than batch ferm entation.

关 键 词：米曲霉 发酵罐 指数补料 

分 类 号：TS201.3[轻工技术与工程—食品科学]