摘要
L-苹果酸是一种重要的C4化合物,广泛应用于食品、化工和医药行业。本文中以米曲霉为出发菌株,研究氮源种类、CaCO3质量浓度、搅拌转速和通气量等关键营养条件和环境条件对Aspergillus oryzae形态和产L-苹果酸的影响。最优发酵条件为:胰蛋白胨为氮源、CaCO3质量浓度为80 g/L、搅拌转速为600 r/min、通气量为2 vvm。进一步分析菌体形态与L-苹果酸产量的关系,得出当单位体积发酵液菌球总体积(V值)为76.4 mm^3/mL时,L-苹果酸产量最高达109.9 g/L。
L-malate is an important C4 compound,which is widely used in food,chemical and pharmaceutical industries.In this study,the effects of nitrogen source,concentration of CaCO3,agitation speed and aeration rate on morphology of Aspergillus oryzae and L-malate production were investigated.The optimum requirements for L-malate production were as follows:nitrogen source of tryptone;CaCO3 concentration of 80 g/L;agitation speed of 600 r/min and aeration rate of 2 vvm.Furthermore,the relationship between the morphology and L-malate production was analyzed,and when the total volume of the pellet in the unit volume fermentation broth(V value)was 76.4 mm^3/mL,L-malate had the highest production of 109.9 g/L.
作者
周洁
罗秋玲
丁强
陈修来
刘立明
ZHOU Jie;LUO Qiuling;DING Qiang;CHEN Xiulai;LIU Liming(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2020年第3期24-31,共8页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(21676118,21706095)。
关键词
L-苹果酸
米曲霉
形态
发酵
L-malate
Aspergillus oryzae
morphology
fermentation
