氨基葡萄糖产生菌的筛选鉴定及其发酵优化  

Screening,Identification and Fermentation Optimization of A Glucosamine-Producing Strain

作　　者：黄娟[1] 蔡俊[1] HUANG Juan;CAI Jun(Key Laboratoy of Fermentation Engineering(Ministry of Education),Hubei Key Laboratoy of Industrial Microbiology,Hubei Provincial Cooperative Innovation Center of Industrial Faiermentation,Hubei University of Technology,Wuhan 430068,Hubei,China)

机构地区：[1]发酵工程教育部重点实验室,工业微生物湖北省重点实验室,工业发酵湖北省协同创新中心,湖北工业大学,湖北武汉430068

出　　处：《食品研究与开发》2022年第23期183-190,共8页Food Research and Development

摘　　要：通过茚三酮显色初筛、Elson-Morgon定量及液质联用(liquid chromatograph mass spectrometer,LC-MS)仪定性复筛的方法从土壤中分离筛选得到一株胞外产氨基葡萄糖(glucosamine,GlcN)的曲霉11,将其鉴定为Aspergillus piperis。通过测定曲霉11的生长曲线以及优化曲霉11的发酵条件,最终使得曲霉11在发酵时间12 h、发酵pH3.0、摇床转速180 r/min、发酵温度25℃、接种量8%的条件下GlcN产量为2.687 g/L,是优化前的1.75倍。A extracellular glucosamine(GlcN)-producing strain,Aspergillus 11,was isolated from the soil after primary screening with ninhydrin method and rescreening with Elson-Morgon assay combined with liquid chromatography-mass spectrometry(LC-MS). It was then identified as Aspergillus piperis. The growth curve of the strain was established and then the fermentation conditions were optimized. The GlcN yield of Aspergillus 11 reached 2.687 g/L after fermentation at pH3.0,rotation speed of 180 r/min,25 ℃,and inoculum size of 8% for 12 h,which was 1.75 times of that before optimization.

关 键 词：氨基葡萄糖(GlcN) 胞外 Aspergillus piperis 分离纯化 发酵条件优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]