| 玉米浆粉预处理对粘质沙雷氏菌发酵产2-酮基-D-葡萄糖酸的影响 |
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| 引用本文： | 李文婧, 徐慧, 刘建军, 田延军. 玉米浆粉预处理对粘质沙雷氏菌发酵产2-酮基-D-葡萄糖酸的影响[J]. 食品工业科技, 2018, 39(5): 130-133. |
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| 作者姓名： | 李文婧 徐慧 刘建军 田延军 |
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| 作者单位： | 1.山东省食品发酵工程重点实验室, 山东济南 250013 |
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| 基金项目： | 泰山学者建设工程专项(ts20130919)。 |
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| 摘 要： | 通过比较不同预处理方法获得的玉米浆粉在粘质沙雷氏菌SD136作用下产2-酮基-D-葡萄糖酸的影响,组合复配玉米浆粉,结果表明:最佳玉米浆粉复配比为玉米原浆粉和酶解玉米浆粉3∶1,2-酮基-D-葡萄糖酸产量达到(171.39±4.5) g/L,发酵时间由40 h缩短至37 h,对糖转化率达到95.22%。玉米原浆粉和酶解玉米浆粉的组合复配能够提高粘质沙雷氏菌SD136的发酵效率和2-酮基-D-葡萄糖酸的产量。
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| 关 键 词： | 2-酮基-D-葡萄糖酸 玉米浆粉 优化 粘质沙雷氏菌 |
| 收稿时间： | 2017-07-20 |
Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens |
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| LI Wen-jing, XU Hui, LIU Jian-jun, TIAN Yan-jun. Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens[J]. Science and Technology of Food Industry, 2018, 39(5): 130-133. |
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| Authors: | LI Wen-jing XU Hui LIU Jian-jun TIAN Yan-jun |
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| Affiliation: | 1.Food&Fermentation Engineering Key Lab of Shandong Province, Jinan 250013, China |
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| Abstract: | By comparing the effects of corn steep powder with different pretreatment methods on the production of 2-keto-D-gluconic acid by Serratia marcescens SD136,corn steep powder were compounded.The results showed that the optimum ratio of corn steep powder and enzymolysis corn steep was 3∶1,the yield of 2-keto-D-gluconic acid increased to(171.39±4.5) g/L,the fermentation period shortened from 40 h to 37 h,and the sugar conversion rate reached 95.22%. The combination of corn steep powder and enzymolysis corn steep powder can improve the fermentation efficiency of Serratia marcescens SD136 and the production of 2-keto-D-gluconic acid. |
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| Keywords: | 2-keto-D-gluconic acid corn steep powder optimization Serratia marcescens |
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