| 巨大芽孢杆菌在维生素C二步发酵中的作用 |
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| 引用本文： | 吕淑霞,周丽娜,冯树,张忠泽,吕义奎,安海英,曹桂环.巨大芽孢杆菌在维生素C二步发酵中的作用[J].微生物学杂志,2001,21(3):3-4,8. |
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| 作者姓名： | 吕淑霞 周丽娜 冯树 张忠泽 吕义奎 安海英 曹桂环 |
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| 作者单位： | 1. 中国科学院沈阳应用生态研究所,
2. 东北制药总厂, |
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| 基金项目： | 中国科学院"百人计划"资助项目(989902) |
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| 摘 要： | 巨大芽孢杆菌培养时期不同其上清液对促进氧化葡萄糖酸杆菌生长和产酸能力不同,在稳定期及衰亡初期显著促进氧化葡萄糖酸杆菌生长与产酸.pH、温度可改变上清液对氧化葡萄糖酸杆菌生长与产酸的影响.上清液中含活性物质具有蛋白质的部分性质,对酸、碱、热敏感.
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| 关 键 词： | Vc二步发酵 巨大芽孢杆菌 胞外上清液 |
| 文章编号： | 1005-7021(2001)03-0003-02 |
| 修稿时间： | 2000年10月22 |
THE ROLE OF Bacillus megaterium IN TWO-STEP VITAMIN C FERMENTATION |
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| Institution: | Inst. Appl. Ecol. Chinese Academy of Sci. Shenyang 110015 |
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| Abstract: | Culture supernatant of Bacillus megaterium (B. m.) at different period has different promotion on the growth of Gluconobacter oxydans (G. o.) and acid production ability. B. m. at stable stage and at early declining stage remarkably promote G. o. to grow and to produce acid. Temperature, time, amount, and pH, however, could change the effect of the supernatant on acid production of G. o. The active material of supernatant has some characteristics of protein, such as sensitivity to extreme pH and high temperature. |
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| Keywords: | Two step fermentation of Vc Bacillus megaterium supernatant |
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