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作 者:王爱云[1] 张艳敏[2] 王伟[2] 张永刚 董学前 WANG Aiyun;ZHANG Yanmin;WANG Wei;ZHANG Yonggang;DONG Xueqian(School of Life Sciences, Ludong University, Yantai 264025, China;Shandong Food Ferment Industry Research & Design Institute, QiLu University of Technology (Shandong Academy of sciences), Food & Fermentation Engineering Key Laboratory of Shandong Province, Jinan 250013, China)
机构地区:[1]鲁东大学生命科学学院,山东烟台264025 [2]齐鲁工业大学(山东省科学院)山东省食品发酵工业研究设计院山东省食品发酵工程重点实验室,山东济南250013
出 处:《中国酿造》2019年第2期127-132,共6页China Brewing
基 金:山东省重点研发计划(2017GGX20136)
摘 要:以高产槐糖脂假丝酵母菌(Candida bombicola)SF260为生产菌,利用单因素和正交试验优化槐糖脂的发酵培养基配方,并进一步优化其发酵工艺条件。结果表明,槐糖脂的最适发酵培养基配方:葡萄糖60 g/L,转基因大豆油80 g/L,酵母粉3 g/L,Na_2HPO_4·12H_2O 3g/L,KH_2PO_4 1g/L,槐糖脂产量达88.79 g/L,较优化前提高了27.22%。菌株SF260在5 L发酵罐内的最佳发酵工艺条件:在发酵液中葡萄糖、转基因大豆油质量浓度分别降至10 g/L后,采用连续流加补料的方式控制葡萄糖、转基因大豆油质量浓度为10~15 g/L,如果pH降至3.5以下,控制pH为3.5,转速400 r/min,发酵时间204 h。在此优化条件下,槐糖脂产量可达331.26 g/L,发酵强度达1.62 g/(L·h)。Using Candida bombicola SF260 with high-yield sophorolipid as fermentation starter, the fermentation medium formula for sophorolipid production was optimized by single factor experiments and orthogonal tests, and the fermentation process conditions were further optimized. The results showed that the optimum fermentation medium formula for sophorolipid production by C. bombicola SF260 were as follows: glucose 60 g/L, transgenic soybean oil 80 g/L, yeast powder 3 g/L, Na2HPO4·12H2O 3 g/L, KH2PO4 1 g/L. The fermentation yield of sophorolipid could reach 88.79 g/L, which increased by 27.22% compared with the original medium. The optimum fermentation process conditions of strain SF260 in 5 L bioreactor were as follows: after the concentration of glucose and transgenic soybean oil in the fermentation broth decreased to 10 g/L, the concentration of glucose and transgenic soybean oil was controlled to 10-15 g/L by continuous fed-batch fermentation. When the pH reduced to below 3.5, the pH value was controlled to 3.5, the rotational speed was 400 r/min. Under these optimal conditions, the yield of sophorolipids reached 331.26 g/L after 204 h fermentation and the fermentation intensity reached 1.62 g/(L·h).
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