摘要
以选育的洋葱假单胞菌NTG-15-03为生产菌株,通过单因素和回归正交设计试验考察菌株种龄、接种量、发酵时间、发酵液初始pH值对乳糖酸产量的影响。结果表明:在pH7.0、种龄24h、接种量2%、发酵时间106h的条件下,该菌株的乳糖酸产量为10.08g/L。
The fermentation conditions of Burkholderia cepacia NTG-15-03 for the production of lactobionic acid were optimized using one-factor-at-a-time method and response surface analysis based on quadratic regression orthogonal design. The optimal fermentation conditions for the production of lactobionic acid were fermentation pH of 7.0, seed age of 24 h, inoculation amount of 2% and fermentation time of 106 h. Under these conditions, the yield of lactobionic acid was up to 10.08 g/L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期181-184,共4页
Food Science
关键词
乳糖酸
响应面分析
发酵
lactobionic acid
response surface analysis
fermentation
