摘要
研究了葡萄糖的补加对维生素C二步发酵产酸的影响。摇瓶发酵实验结果表明,15%的接种量,接种至底物山梨糖浓度为8%的发酵培养基,发酵24h时,补加0.08%的葡萄糖,可提高发酵转化率5.2%。
The effect of addition of glucose on yield of 2 - keto- L- gulonic acid in two- step vitamin C fermentation was investigated in this paper. The results of Shaking flask fermentation showed that 15% of inoculation volume and cultured in fermentation culture of 8% L- sorbose, adding 0.08% of glucose when the fermentation is about at 24h,could increase conversion rate of fermentation by 5.2%.
出处
《生物技术》
CAS
CSCD
2008年第6期85-86,共2页
Biotechnology
基金
辽宁省产学研合作技术联盟项目
沈阳市科技攻关项目资助
关键词
维生素C
二步发酵
葡萄糖
效应物
vitamin C
two - step fermentation
glucose
effector
