现代食品科技2011，Vol.27Issue(8)：935-937,890,4.
产黄原胶发酵培养基的优化工艺研究
Optimization of the Fermentation Medium for Producting Xanthan Gum
摘要
Abstract
The effects of different media composition and different amounts of carbon, nitrogen and other nutrients on the production of xanthan gum and viscosity were studied. The best carbon and nitrogen sources were corn starch and soybean powder, respectively. The addition of phosphate, magnesium and calcium enhanced the growth of Xanthomonas and the secretion of its metabolite-xanthan gum. The addition contents of carbon, nitrogen and CaCO3 were optimized by orthogonal experiment: cornstarch 5%, soybean powder 0.3%, CaCO3 0.4.%, under these conditions, Xanthan gum yield was 3.45 % and viscosity of fermentation broth was 19.26 mm2/s.关键词
黄原胶/发酵/培养基/优化Key words
xanthan gum/fermentation/culture medium/Optimization/引用本文复制引用
杨健,姚笛,王颖,于长青,王长远,高玉荣..产黄原胶发酵培养基的优化工艺研究[J].现代食品科技,2011,27(8):935-937,890,4.基金项目
黑龙江省教育厅科技研究项目(11551324) （11551324）
