玉米浆粉预处理对粘质沙雷氏菌发酵产2-酮基-D-葡萄糖酸的影响  

Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens

作　　者：李文婧[1] 徐慧[1] 刘建军[1] 田延军[1] 

机构地区：[1]山东省食品发酵工程重点实验室,山东济南250013

出　　处：《食品工业科技》2018年第5期130-133,共4页Science and Technology of Food Industry

基　　金：泰山学者建设工程专项(ts20130919)

摘　　要：通过比较不同预处理方法获得的玉米浆粉在粘质沙雷氏菌SD136作用下产2-酮基-D-葡萄糖酸的影响,组合复配玉米浆粉,结果表明:最佳玉米浆粉复配比为玉米原浆粉和酶解玉米浆粉3∶1,2-酮基-D-葡萄糖酸产量达到(171.39±4.5)g/L,发酵时间由40 h缩短至37 h,对糖转化率达到95.22%。玉米原浆粉和酶解玉米浆粉的组合复配能够提高粘质沙雷氏菌SD136的发酵效率和2-酮基-D-葡萄糖酸的产量。By comparing the effects of corn steep powder with different pretreatment methods on the production of 2-keto-D- gluconic acid by Serratia marcescens SD136,corn steep powder were compounded.The results showed that the optimum ratio of corn steep powder and enzymolysis corn steep was 3： ! ,the yield of 2-keto-D-gluconic acid increased to（ 171.39 ±4.5 ） g/L, the fermentation period shortened from 40 h to 37 h, and the sugar conversion rate reached 95.22% .The combination of corn steep powder and enzymolysis corn steep powder can improve the fermentation efficiency of Serratia marcescens SD136 and the production of 2-keto-D-gluconic acid.

关 键 词：2-酮基-D-葡萄糖酸 玉米浆粉 优化 粘质沙雷氏菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]