摘要
考察了不同浓度醋酸钙和甜菜碱对以葡萄糖为原料发酵生产赖氨酸的影响。结果发现,在菌种发酵培养基中同时添加200 mg/L醋酸钙和200 mg/L甜菜碱进行赖氨酸发酵,终点赖氨酸浓度可达20.62%(M/V),糖酸转化率可达70.71%,发酵周期最低至39 h。
The influence of calcium acetate and betaine with different concentrations on fermentation produced lysine by taking glucose as the raw material were studied. The results showed that the terminal lysine concentration could reach 20.62% （M/V）, sugar acid conversion rate could reach 70.71%, and fermentation period minimum to 39 h, when lysine fermentation was in the bacterial fermentation medium also added 200 mg/L acetate and 200 mg/L betaine base.
出处
《农业灾害研究》
2017年第2期14-15,共2页
Journal of Agricultural Catastrophology
关键词
赖氨酸发酵
醋酸钙
甜菜碱
Lysine fermentation
Calcium acetate
Betaine
