| 甘油及谷氨酸钠联合作用对诱变红曲霉色价的影响 |
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| 引用本文： | 杜娟,王世伟,宇萍,宋渊,王超,赵学金.甘油及谷氨酸钠联合作用对诱变红曲霉色价的影响[J].中国酿造,2008(23). |
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| 作者姓名： | 杜娟 王世伟 宇萍 宋渊 王超 赵学金 |
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| 作者单位： | 中国农业大学生物学院;河北工程大学农学院; |
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| 摘 要： | 以1株诱变红曲霉为出发菌株,研究甘油和谷氨酸钠对其色素产量的影响,结果表明,以5%的甘油和0.3%的L-谷氨酸钠的联合作用得到的色价最高,可以达到233.37U/mL,比对照提高1.59倍。
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| 关 键 词： | 红曲霉 色价 液态发酵 |
Combined effects of glycerol and sodium glutamate on color value improvement of a Monascus mutant |
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| DU Juan,WANG Shiwei,YU Ping,SONG Yuan,WANG Chao,ZHAO Xuejin.Combined effects of glycerol and sodium glutamate on color value improvement of a Monascus mutant[J].China Brewing,2008(23). |
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| Authors: | DU Juan WANG Shiwei YU Ping SONG Yuan WANG Chao ZHAO Xuejin |
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| Affiliation: | DU Juan1,2,WANG Shiwei1,YU Ping1,SONG Yuan1,WANG Chao1,ZHAO Xuejin1 (1.College of Biological Sciences,China Agricultural University,Beijing 100193,China,2.College of Agriculture,Hebei University of Engineering,H,an 056021,China) |
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| Abstract: | Taking a Monascus mutant strain as original one, the effects of the glycerol and sodium glutamate on the pigment yield were studied. The results showed that the highest color value was detected as 233.37 U/ml when 5% glycerol and 0.3% L-sodium glutamate were added together. The highest color value was 2.59 times higher than that of the control. |
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| Keywords: | Monascus anka color value submerged fermentation |
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