玉米浆对丁二酸发酵的影响

doi:10.3969/j.issn.1673-1689.2014.03.012

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玉米浆对丁二酸发酵的影响
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                        10.3969/j.issn.1673-1689.2014.03.012
                    
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基金项目:江苏省优势学科973项目(2013CB733602)

Effects of Corn Steep Liquor on Succinic Acid Fermentation

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采用产琥珀酸放线杆菌NJ113为发酵菌种,研究了5种型号的玉米浆(由法国罗盖特公司提供的095K,048K,095E,No.120924和一种国产玉米浆)对丁二酸发酵的影响。研究了095K和No.120924玉米浆替代酵母膏作为廉价氮源的可行性。结果表明,095K玉米浆可以完全替代酵母膏,No.120924的最适替代比例(体积分数)为60%~80%。测定095K玉米浆中氨基酸、维生素和金属离子的含量,并通过正交试验研究了玉米浆中关键组分对丁二酸发酵的影响,得到了6种关键组分(谷氨酸、苏氨酸、精氨酸、甲硫氨酸、烟酸和生物素)的质量浓度优化组合,与对照组相比,丁二酸产量提高了41.8%。

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The effects of five different kinds of corn steep liquor(domestic batch and solulys048K, solulys 095K,solulys 095E,No.120924,provided by Roquette Company) on succinic acid fermentation by Actinobacillus succinogenes NJ113 were studied. The feasibility of replacing yeast extract with corn steep liquor 095K and No.120924 as cheap nitrogen source was also studied. The results showed that 095K can replace yeast extract completely and the optimal replacement ratio was 60%-80% when using No.120924. The contents of amine acids,vitamins and metallic elements of corn steep liquor 095K were determined and the effect of the key ingredients on succinic acid production was studied by orthogonal experiment. A optimal combination of the six kinds of ingredients(glutamic acid,threonine,arginine,methionine,biotin and nicotinic acid) was obtained, and the yield of succinic acid was increased by 41.8% compared with that of the control.

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张乐,刘龙,李江华,堵国成,陈坚.玉米浆对丁二酸发酵的影响[J].食品与生物技术学报,2014,33(3):301-307.

ZHANG Le, LIU Long, LI Jianghua, DU Guocheng, CHEN Jian. Effects of Corn Steep Liquor on Succinic Acid Fermentation[J]. Journal of Food Science and Biotechnology,2014,33(3):301-307.

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在线发布日期: 2014-06-16
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