摘要
通过抑菌圈试验、摇瓶试验、50L发酵试验,研究了新型抑菌剂在产油酵母培养过程中的应用,并对发酵过程中添加抑菌剂后干重变化、葡萄糖浓度变化进行了对比。结果表明:加入100mg/L克菌灵不会对产油酵母正常发酵造成影响,在染菌2d后加入100mg/L克菌灵,可以有效抑制杂菌。相同的发酵时间内,与正常发酵过程相比,酵母细胞干重质量浓度达到76.1g/L,平均干重增加速率为15.4g/(Lod),与正常发酵过程相比平均干重增加速率仅降低9.43%,能够成功地挽救染菌的发酵过程。
Through the bacteriostatic ring experiment, shake flask test, 50 L fermentation experiment, studied the application of the novel antimicrobial agent in oleaginous yeast cultivation process, and compared the change of glucose concentration, dry weight changes after adding antibacterial agent in the process of fermentation. The addition of 100mg/L Kejunling will not affect the normal oleaginous yeast fermentation process, adding 100mg/L Kejunling after infected by 2d, can effectively inhibit the bacteria. At the same time fermentation, the dry weight could achieve75.2g/L, the average daily dry weight increased rate of 6.26g/（Lod）, which was 14.93% shorter than the normal fermentation process,so the infected fermentation process could be successfully saved by Kejunling.
出处
《食品与发酵科技》
CAS
2015年第1期31-35,43,共6页
Food and Fermentation Science & Technology
关键词
抑菌剂
产油酵母
发酵
antibacterial agent
oleaginous yeast
fermentation
