摘要
测定了不同氧载体的理化指标,研究了不同发酵体系中氧载体对产物生成的影响,结果表明:衣康酸发酵体系中加入5%正十二烷可提高产酸14%以上;酵母发酵中加入3%正十二烷,酵母得率提高30%以上;碱性淀粉酶发酵中加入氧载体可提高产酶50%以上;葡萄糖酸发酵中加入氧载体可提高产酸8%~18%。
The properties of different oxygen-vectors were determined. The effect ofoxygen-vector on the fermentation production were studied in the different systems. It hadbeen demonstrated that, in the itaconic acid fermentation adding 5% n-dodecane enabled a14% increase of the yield 9 in the baker's yeast fermentation using 3% n-dodecan enabled a30% increase of the yield,in the alkaline amylase fermentation using oxygen-vectors enableda 50% increase of the enzyme activity and in the gluconic acid fermentation using oxygen-vectors enabled a 8~18% increase of the yield.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1997年第1期7-10,共4页
Food and Fermentation Industries
基金
轻工总会科技发展基金!92039
关键词
氧载体
发酵
溶解氧
生产能力
食品发酵
oxygen-vectors,fermemtation,dissolved oxygen,production