摘要
对面包酵母 (BY 11)海藻糖积累条件进行了较系统的研究 ,采用了PB和响应曲面设计法 ,得到了 1个优化的培养基。采用此培养基 ,以 3 g/L(以酵母干固物计 )的接种量 ,3 7℃震荡培养 3h可积累海藻糖 0 96g/L ,从而大大提高了海藻糖的产量 ,为工业生产提供了可行性。
Systematic studies were carried out on the optimation of the composition of medium which accumulated the largest amount of trehalose in baker's yeast This optimizing medium was formulated vas Plackett Bumman design and response surface analysis(RSA) Using this optimizing medium, BY 11 accumulated 0 96?g/L trehalose after agitation cultivation at 37℃ for 3h This method provided the possibility of industrial mass production
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第2期15-19,共5页
Food and Fermentation Industries
基金
天津市自然科学基金资助项目 (No .0 136 0 9711)
关键词
面包酵母
海藻糖
积累条件
优化
产量
baker's yeast, trehalose, accumulation condition, optimization
