| 耐酸性α-淀粉酶发酵动力学的研究 |
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| 引用本文： | 杨培华. 耐酸性α-淀粉酶发酵动力学的研究[J]. 饮料工业, 2008, 11(8): 24-27 |
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| 作者姓名： | 杨培华 |
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| 作者单位： | 三明市林业局生物产业办公室,福建二明,365000 |
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| 摘 要： | 以AS—EUⅢ为发酵的出发菌株，进行10L发酵罐扩大培养发酵，确定建立了三个动力学模型，它们的线性拟合度达到95％以上，能较好地描述发酵过程，为以后进一步研究和预测耐酸性α-淀粉酶发酵过程奠定了理论基础。
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| 关 键 词： | 耐酸性α-淀粉酶 发酵 动力学 |
Studies on kinetics of acid-resistant a-amylase fermentation |
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| YANG Pei-hua. Studies on kinetics of acid-resistant a-amylase fermentation[J]. Beverage Industry, 2008, 11(8): 24-27 |
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| Authors: | YANG Pei-hua |
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| Affiliation: | YANG Pei-hua (Office of Bio-Industry, Sanming Forestry Bureau, Sanming 365000, Fujian, China) |
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| Abstract: | The kinetics of acid-resistant α-amylase fermentation process was studied with AS-EU Ⅲ as the starting strain for in- termediate culture fermentation in a 10 L fermentor. Three mathematical kinetic models describing the course of fermentation were established. The experimental data showed that the models could describe acid-resistant α-amylase fermentation quite well with the linear imitation degree in excess of 95%. It will provide theoretical references for the further study and forecast of the fermentation process in the future. |
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| Keywords: | acid-resistant α-amylase fermentation kinetics |
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