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食品研究与开发:2022,43(23):183-190
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氨基葡萄糖产生菌的筛选鉴定及其发酵优化
(发酵工程教育部重点实验室,工业微生物湖北省重点实验室,工业发酵湖北省协同创新中心,湖北工业大学,湖北 武汉 430068)
Screening,Identification and Fermentation Optimization of A Glucosamine-Producing Strain
(Key Laboratoy of Fermentation Engineering(Ministry of Education),Hubei Key Laboratoy of Industrial Microbiology,Hubei Provincial Cooperative Innovation Center of Industrial Faiermentation,Hubei University of Technology,Wuhan 430068,Hubei,China)
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投稿时间:2021-08-23    
中文摘要: 通过茚三酮显色初筛、Elson-Morgon定量及液质联用(liquid chromatograph mass spectrometer,LC-MS)仪定性复筛的方法从土壤中分离筛选得到一株胞外产氨基葡萄糖(glucosamine,GlcN)的曲霉11,将其鉴定为Aspergillus piperis。通过测定曲霉11的生长曲线以及优化曲霉11的发酵条件,最终使得曲霉11在发酵时间12 h、发酵pH3.0、摇床转速180 r/min、发酵温度25℃、接种量8%的条件下GlcN产量为2.687 g/L,是优化前的1.75倍。
Abstract:A extracellular glucosamine(GlcN)-producing strain,Aspergillus 11,was isolated from the soil after primary screening with ninhydrin method and rescreening with Elson-Morgon assay combined with liquid chromatography-mass spectrometry(LC-MS).It was then identified as Aspergillus piperis.The growth curve of the strain was established and then the fermentation conditions were optimized.The GlcN yield of Aspergillus 11 reached 2.687 g/L after fermentation at pH3.0,rotation speed of 180 r/min,25℃,and inoculum size of 8%for 12 h,which was 1.75 times of that before optimization.
文章编号:202223026     中图分类号:    文献标志码:
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