温度对乙酰氨基葡萄糖发酵的影响  

Effect of Temperature on Acetyl-glucose Fermentation

作　　者：戴维 秦宝福[1] 张锐 谢书琴 Dai Wei1,2 ,Qin Baofu 1,Zhang Rui 2,Xie Shuqin2(1.College of Life Sciences,Northwest ＆ University,Yangling 712100,China;2.Topfond Pharmaceutical Co.,Ltd.,Zhumadian 463000,Chin)

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]天方药业有限公司,河南驻马店463000

出　　处：《山东化工》2018年第10期14-15,17,共3页Shandong Chemical Industry

摘　　要：针对乙酰氨基葡萄糖发酵过程的不同阶段的特性,发现每个阶段培养温度对乙酰氨基葡萄糖菌体生长的影响不同。通过试验后确定诱导前36.5±1℃,诱导后33±1℃为最佳培养温度。该种培养方法缓解试验中残糖和谷氨酸积累的现象,使乙酰氨基葡萄发酵试验的生产水平提高至90g/L。In this paper,according to the characteristics of different stages of acetyl-glucose fermentation process,it was found that the effect of culture temperature in each stage on the growth of acetylglucosidase was different. After the experiment,36. 5 ±1°C before induction and 33 ± 1°C after induction were selected as the optimal culture temperature. This culture method relieves the accumulation of residual sugar and glutamic acid in the test,and raises the production level of the acetaminophen fermentation test to 90 g/L.

关 键 词：氨基葡萄糖 温度 残糖 谷氨酸 

分 类 号：TQ929[轻工技术与工程—发酵工程]