摘要
本研究采用单因素实验和正交实验优化了纳豆芽孢杆菌(Bacillussubtilisnatto)液体发酵生产γ-聚谷氨酸的发酵培养基和发酵条件。结果表明,在25g/L葡萄糖为碳源,15g/L蛋白胨为氮源,谷氨酸钠添加量20g/L的基础上,纳豆杆菌在pH为7.5,接种量为2%,摇床转速为150r/min,装液量为50mL/250mL三角瓶的条件下液体发酵48h,发酵液的γ-PGA产量达到11.97g/L。产物水解后,经液相色谱检验,初步确定产物为γ-聚谷氨酸。利用SDS一PAGE电泳对发酵产物的分子量进行了测定,结果表明其并非是单一分子量的γ-PGA,而是多种不同分子量的混合体。
The optimum liquid fermentation technology of T-Poly Glutamic acid （ ） produced by Bacillus subtilis natto was obtained through single factor and orthogonal experiments. The results showed that the yield of was 11.97g/L under the following optimum conditions： glucose content 2.5%, peptone content 1.5%, monosodium glutamate content 2%, pH 7.5, fermentation time 48 hours, the shaking speed 150 rpm and sample volume 50 mL in 250 mL shaking flask. The hydrolysate of the product was analyzed by HPLC and determined as γ-PGA. SDS-PAGE showed that the hydolysate was the mixture of γ-PGA with different molecular weights.
出处
《现代食品科技》
EI
CAS
2009年第8期935-939,共5页
Modern Food Science and Technology
