食品与发酵工业2024，Vol.50Issue(24)：182-190,9.DOI:10.13995/j.cnki.11-1802/ts.038639
新鞘氨醇杆菌胞外多糖的发酵优化及结构和性质表征
Fermentation optimization,structural and property characterization of exopolysaccharides from Nosphingobium sp.
摘要
Abstract
A Nosphingobium sp.strain D6 that could produce extracellular polysaccharide(EPS)was isolated from Fujian white koji.The fermentation conditions were optimized through single-factor tests and the response surface method.Under the optimal fermentation conditions,which were sucrose at 39.0 g/L,soybean meal at 3.6 g/L,manganese sulfate at 0.4 g/L,fermentation temperature at 30 ℃,rotation speed at 250 r/min,liquid loading volume at 100 mL/500 mL,seed age at 24 h,inoculation ratio at 5％(v/v),the EPS yield reached(22.38±0.43)g/L,making an increase of 5.87 times.The EPS of D6 comprised of four types of monosaccharide,including mannose,galacturonic acid,glucose and galactose,and was modified with acetyl groups.Additionally,the EPS aqueous solution demon-strated pseudoplastic fluid characteristics,and exhibited good emulsifying properties and thermal stability.关键词
新鞘氨醇杆菌/胞外多糖/发酵优化/单糖组成/乳化性Key words
Novosphingobium/exopolysaccharide/fermentation optimize/monosaccharide composition/emulsification引用本文复制引用
姬淑洁,杨传佳,陈修来,陆健,李晓敏..新鞘氨醇杆菌胞外多糖的发酵优化及结构和性质表征[J].食品与发酵工业,2024,50(24):182-190,9.基金项目
江苏省农业科技自主创新资金项目(CX(23)2005) （CX(23）
