中国食品学报2012，Vol.12Issue(9)：109-114,6.
红茶菌ZJU1液体发酵产胞外多糖的影响因素研究
Influencing Factors of Liquid Fermentation Process for the Production of Exo-polysaccharides by Kombucha ZJU1
柯乐芹 1吴燕 2陈启和 1阮晖 2何国庆2
作者信息
- 1. 丽水学院 浙江丽水323000
- 2. 浙江大学生物系统工程与食品科学学院 杭州310058
- 折叠
摘要
Abstract
The single factor experiment design was adopted to study the effects of tea types, carbon source, nitrogen source, cultivation modes, cultivation temperature and cultivation time on the production of exo—polysaccharides by Kombucha ZJU1. The exo—polysaccharide concentration of Kombucha ZJU1 fermentation broth was used as the evaluation index to optimize the liquid fermentation process for producing exo—polysaccharides by Kombucha ZJU1. The results showed that Pu-erh tea, brown sugar, (NH4)2SO4, cultivation on the rotary shaker, cultivation temperature 30 ℃ and cultivation time 6 days could all significantly improve the ability of Kombucha ZJU1 to produce exo-polysaccharides. The liquid fermentation process after conditions screening was as follows: brown sugar 50 g/L, Pu—erh tea 4 g/L, (NH4)2SO4 1 g/L, KH2PO4 1 g/L, initial pH natural, inoculation level of Kombucha ZJU1 20%, cell age 5 days, cultivation at 30 ℃. For 6 days on the rotary shaker(150 r/min). Under such fermentation process, the Kombucha ZJU1 exo-polysaccharides production of 0.431 g/L could be achieved.关键词
红茶菌/胞外多糖/单因素/发酵工艺Key words
Kombucha/ Exo-polysaccharide(EPS)/ single factor/ fermentation process引用本文复制引用
柯乐芹,吴燕,陈启和,阮晖,何国庆..红茶菌ZJU1液体发酵产胞外多糖的影响因素研究[J].中国食品学报,2012,12(9):109-114,6.
