| 地衣芽孢杆菌产Levan果聚糖发酵条件的优化 |
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| 引用本文： | 陆娟,肖敏,卢丽丽.地衣芽孢杆菌产Levan果聚糖发酵条件的优化[J].食品科学,2011,32(7):183-187. |
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| 作者姓名： | 陆娟 肖敏 卢丽丽 |
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| 作者单位： | 1.山东大学微生物技术国家重点实验室，国家糖工程技术研究中心 2.阜阳师范学院生命科学学院 |
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| 基金项目： | 国家自然科学基金项目(31070064); 山东大学自主创新基金项目(2009DX002) |
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| 摘 要： | 通过单因素试验(培养基用水、碳源、氮源、培养温度和培养基初始pH值)和正交试验对地衣芽孢杆菌(Bacillus licheniformis)8-37-0-1发酵产生Levan果聚糖的培养基组成及培养条件进行优化，采用苯酚-硫酸法测定多糖含量。结果表明：以蔗糖100g/L、牛肉膏1.0g/L、酵母粉0.6g/L、K2HPO4 3.0g/L、KH2PO4 3.0g/L、NaCl 1.0g/L、MgSO4·7H2O 0.2g/L、FeSO4·7H2O 0.001g/L，自来水配制，培养基初始pH5.0，30℃培养8-37-0-1菌株24h，Levan果聚糖产量达到最高值41.7g/L，约是未优化时的5.0倍。
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| 关 键 词： | Bacillus licheniformis 8-37-0-1 Levan 发酵条件 优化 |
| 收稿时间： | 2010-07-11 |
Optimization of Fermentation Conditions for Production of Levan by Bacillus licheniformis 8-37-0-1 |
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| LU Juan,XIAO Min,LU Li-li.Optimization of Fermentation Conditions for Production of Levan by Bacillus licheniformis 8-37-0-1[J].Food Science,2011,32(7):183-187. |
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| Authors: | LU Juan XIAO Min LU Li-li |
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| Affiliation: | 1.State Key Laboratory of Microbial Technology and National Glycoengineering Research Center,Shandong University, Jinan 250100,China;2.School of Life Sciences,Fuyang Teachers College,Fuyang 236041,China |
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| Abstract: | The medium and fermentation conditions for levan production by Bacillus licheniformis 8-37-0-1 were optimized by single factor and orthogonal array experiments. After culture at 30 ℃ for 24 h in a medium prepared with tap water consisting of sucrose 100 g/L, yeast extract 0.6 g/L, beef extract 1.0 g/L, KH2PO4 3.0 g/L, K2HPO4 3.0 g/L, NaCl 1.0 g/L, MgSO4·7H2O 0.2 g/L and FeSO4·7H2O 0.001 g/L, a maximum levan production of 41.7 g/L was achieved, which was 5.0 times higher than before optimization. |
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| Keywords: | Bacillus licheniformis 8-37-0-1 levan fermentation condition optimization |
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