复合菌固态发酵猪骨素产谷氨酸发酵条件优化  

Optimization of fermentation conditions for Glutamic acid production by mixed starter cultures in solid state fermentation

作　　者：李婧[1] 王新惠[1] 张超[2] 朱文优[2] 肖龙泉[1] 黄艳淋 

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000

出　　处：《食品工业科技》2017年第10期185-188,共4页Science and Technology of Food Industry

基　　金：发酵资源与应用四川省高校重点实验室开放基金项目(2015FJZ003);成都大学大学生创新性实验项目(CDU-CX-2016051)

摘　　要：优化米曲霉-红曲霉复合菌固态发酵猪骨素产谷氨酸的发酵条件以提高谷氨酸产量。通过单因素实验和正交实验,以谷氨酸产量为指标,研究发酵时间、发酵温度、培养基初始p H和培养基含水量对谷氨酸产量的影响并对其进行优化。结果表明,培养基初始p H为6,培养基含水量为30%,发酵温度32℃,发酵5 d谷氨酸产量达到194.2 g/kg,总氨基酸产量达到768.5 g/kg,比优化前分别提高了15.7%和5.5%。The fermentation conditions for Glutamic acid production by a mixed starter culture composed of Aspergillus oryzae and Monascus purpureus in solid state fermentation were optimized.The effects of fermentation time ,fermentation temperature, medium initial pH and moisture content on Glutamic acid were studied by single factor and orthogonal array design methods. Results suggested that the optimal fermentation conditions were the fermentation temperature 32 ℃, the fermentation time 5 d, the initial pH of fermentation medium 6 and the moisture content in medium 30%. Under these conditions, the yields of Glutamic acid and total amino acids were 194.2 g/kg and 768.5 g/kg,respeetively,which were increased by 15.7% and 5.5% respectively compared to that before optimization.

关 键 词：米曲霉 红曲霉 猪骨素 谷氨酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]