发酵因素对黄原胶分子量的影响

Effect of the Fermentative Factors on Molecular Weight of Xanthan Gum

本文报道了发酵因素对黄原胶分子量的影响。研究结果表明,碳源和无机盐是影响黄原胶分子量的极显著因素,而氮源、摇瓶振荡培养速度和接种量则是显著因素。经正交设计统计学分析,产生高分子量黄原胶的摇瓶发酵培养基是:蔗糖2％、玉米粉2％、鱼粉0.3％、豆饼粉0.3％、CaCO_30.3％、pH7.0,摇瓶发酵接种量是1％,摇床振荡培养速度是240rpm。

The effect of the fermentative factors on molecular weight of xanthan gum was reported in this paper. Experimental results indicated that carbon source and minerial salt are highly significant factors for molecular weight of xanthan gum ,and nitrogen source, shaking speed and inoculum amount are significant factors. By the statistical analysis of orthogonal design, the fermentative medium producing xanthan gum of high molecular weight is 2% sucrose,2% corn starch,0. 3% fish meal,0. 3% bean cake powder, 0. 3% CaCO3,pH7. 0. In the culture of shaking flask,the inoculum amount is 2% ,the shaking speed is 240rpm.