不同种类植物油及黄豆饼粉对那西肽发酵的影响

Effect of Vegetable Oils and Soybean Powder on Nosiheptide Fermentation

有机氮源和碳源质量的波动是引起那西肽发酵单位波动的重要原因之一,为选用最有效的有机氮源和碳源生产那西肽并保持稳定的发酵水平,试验以发酵摇瓶平均化学效价为指标,比较及评价了6种不同种类植物油及4种不同加工温度生产的黄豆饼粉对那西肽发酵产生的影响。结果表明,低温黄豆饼粉-菜籽油为最佳组合,其摇瓶平均化学效价比对照高出44.11%。即不同种类植物油由于所含脂肪酸种类和比例不同,不同加工温度的黄豆饼粉由于营养物质含量不同,均会很大程度影响那西肽发酵。

The titer of nosiheptide in the shake flask was significantly influced by the quality of organic nitrogens and carbon sources. In this paper we compeared and evaluated the influence of six kinds of vegetable oils and four kinds of soybean powder pruduced by different processing temperatures, in order to maintain a stable level and select the most effective organic nitrogen and carbon sources by the average titer of nosiheptide in the shake flask. The results showed that low temperature soybean and rapeseed was the best combinationl, the average titer of nosiheptide in the shake flask was 44.11% higher than the contrast. So the average titer of nosiheptide in the shake flask was significantly influced by the nutrient contents of soybean powder and different percentages of fatty acids in vegetable oils.