| 洋葱假单胞菌乳糖酸发酵条件的优化 |
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| 引用本文： | 郑艳,匡立学,李超,张玉龙. 洋葱假单胞菌乳糖酸发酵条件的优化[J]. 食品科学, 2012, 33(11): 181-184. DOI: 10.7506/spkx1002-6630-201211039 |
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| 作者姓名： | 郑艳 匡立学 李超 张玉龙 |
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| 作者单位： | 沈阳农业大学食品学院 |
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| 摘 要： | 以选育的洋葱假单胞菌NTG-15-03为生产菌株，通过单因素和回归正交设计试验考察菌株种龄、接种量、发酵时间、发酵液初始pH值对乳糖酸产量的影响。结果表明：在pH7.0、种龄24h、接种量2%、发酵时间106h的条件下，该菌株的乳糖酸产量为10.08g/L。
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| 关 键 词： | 乳糖酸 响应面分析 发酵 |
Optimization of Fermentation Conditions for Lactobionic acid Production by Burkholderia cepacia |
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| ZHENG Yan,KUANG Li-xue,LI Chao,ZHANG Yu-long. Optimization of Fermentation Conditions for Lactobionic acid Production by Burkholderia cepacia[J]. Food Science, 2012, 33(11): 181-184. DOI: 10.7506/spkx1002-6630-201211039 |
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| Authors: | ZHENG Yan KUANG Li-xue LI Chao ZHANG Yu-long |
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| Affiliation: | (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) |
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| Abstract: | The fermentation conditions of Burkholderia cepacia NTG-15-03 for the production of lactobionic acid were optimized using one-factor-at-a-time method and response surface analysis based on quadratic regression orthogonal design.The optimal fermentation conditions for the production of lactobionic acid were fermentation pH of 7.0,seed age of 24 h,inoculation amount of 2% and fermentation time of 106 h.Under these conditions,the yield of lactobionic acid was up to 10.08 g/L. |
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| Keywords: | lactobionic acid response surface analysis fermentation |
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