食品工业科技2012，Vol.33Issue(14)：235-238,4.
维生素C二步发酵新菌系发酵条件优化
Optimization of fermentation conditions for two-step fermentation of vitamin C
摘要
Abstract
The conversion process from L-sorbose to 2-keto-L-gulonic acid in vitamin C two-step fermentation was mixed culture fermentation by acid-producing strain（Gluconobacter oxydans） and companion bacterium （Bacillus subtilis）. In order to promote the coordination between the two strains and make it reach the best state,the nutrient condition and the culture conditions were researched by orthogonal test and single factor experiment. The result showed that the optimal conditions were as follows.8% L-sorbose, 1.4% corn steep liquor, 1.2% urea,0.5% 0a003,0.02% MgSO4,1iquid volume in 100mL flask with 10mL,culture temperature 29℃, inoculation amount 15%. The yield of 2-KGA increased by 2.45% under the optimized culture medium conditions compared with the original medium. It reached the fermentation end after 60h which was shorten by 16h than before and the fermentation efficiency improved by 0.29g/L· h.关键词
维生素C二步发酵法/2-酮基-L-古龙酸/枯草芽孢杆菌A9/正交设计Key words
two-step fermentation of vitamin C/2-keto-L-gulonic acid/Bacillus subtilis of A9/orthogonal design分类
轻工纺织引用本文复制引用
高明,吕淑霞,靳亚楠,徐婷婷,黄磊,张忠泽..维生素C二步发酵新菌系发酵条件优化[J].食品工业科技,2012,33(14):235-238,4.基金项目
沈阳市科技计划项目 （）
沈阳农业大学NSFC启动基金资助项目（20102002）. （）
