发酵因素对黄原胶丙酮酸含量的影响

Effect of the Fermentative Factors on Pyruvate Content of Xanthan Gum

本文报道了发酵因素对黄原胶丙酮酸含量的影响。研究结果表明,碳源、氮原、无机盐和摇瓶振荡培养速度是影响黄原胶丙酮酸含量的极显著因索,接种量是不显著因素。经正交设计统计学分析,产生高丙酮酸含量黄原胶的摇瓶发酵培养基是:蔗糖2％、玉米淀粉2％、豆饼粉0.5％、K2HPO_40.5％、Mg—SO_4·7H_2O 0.02％、pH7.0,摇瓶发酵的接种量是2％,摇瓶振荡培养速度是240rpm。

This paper reported the effect of the fermentative factors on pyruvate content of Xanthan gum. Experimental results indicated that carbon source, nitrogen source, minerial salt and speed of shaker culture are all highly significant factors for pyruvate content of Xanthan gum,and inoculum amount is not important. By the statistical analysis of orthogonal design,the fermentative medium of producing Xanthan gum of high pyruvate content is 2% sucrose, 2% corn starch,0.5% bean cake powder,0.5% K2HPO4,0. 02%MgSO4·7H2O,pH7. 0. In the fermentation of snaking flask,inoculum amount is 2%,the speed of shaker culture is 240rpm.