摘要
对枯草杆菌发酵生产VK2的培养条件进行优化的结果表明,培养基中大豆蛋白和玉米淀粉的浓度过高或过低均不利于VK2的产生与积累,其最适浓度均为2%。甘油作为枯草杆菌的补助碳源对VK2的产生与积累具有一定的促进作用,其最适添加量为5%。1%蔗糖作为枯草杆菌生长的外源性糖源对VK2的生产具有明显的促进作用,但Ca2+、Mg2+、K+等一些无机离子对VK2的产生都表现出不同程度的抑制作用。
This study aimed to incestigate the production conditions of vatamin K2 （VK2） by Bacillus subtilis fermentation preliminarily. Results showed that higher or lower concentrations of soybean protein and cornstarch are disadvantage for the production of VK2. The optimal concentration of both soybean protein and cornstarch is 2%. Glycerol, as a supplementary carbon source, can promote the biosynthesis of VK2, and its effective concentration is 5%. 1% sucrose, as an exogenous carbon source can obviously promote the B. subtilis fermentation to increase the productivity of VKa. Several inorganic ions such as Ca2 ＋, Mg2＋ and K ＋ represent inhibitive effects on the production of VK2.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期379-382,共4页
Food Science
关键词
枯草杆菌
VK2
发酵条件
Bacillus subtilis
vitamin Ka
fermentation condition
