摘要
考察了D-核糖单级连续发酵的起始时间、稀释率、流加糖浓度对D-核糖单级连续发酵的影响。结果表明,在24 h后以稀释率为0.06 h-1,流加糖浓度为200 g/L时进行单级连续发酵,D-核糖产率达到最大,可达4.0 g/(L.h)以上。
Starting time of D-ribose single-stage continuous fermentation was detected.The effects of dilution rates and influent glucose concentration on single-stage continuous fermentation were also investigated.The results indicated that optimal productivity reached more than 4.0 g/L/h under the conditions of starting time 24h,dilution rates 0.06 h-1 and influent glucose concentration 200 g/L.The steady stage was obtained effects 48h of continuous fermentation,and various parameters held stable for 160 h.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第1期92-95,共4页
Food and Fermentation Industries
基金
郑州市重大重点科技计划项目(082ZGBS36081)
关键词
D-核糖
连续发酵
枯草芽孢杆菌
D-Ribose
continuous fermentation
Bacillus subtilis