| VC二步发酵新组合菌系的研究 |
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| 引用本文： | 李义,周彬,刘耀平,冯树,陈宏权,陈瑛,耿莉.VC二步发酵新组合菌系的研究[J].微生物学杂志,2002,22(2):26-27,32. |
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| 作者姓名： | 李义 周彬 刘耀平 冯树 陈宏权 陈瑛 耿莉 |
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| 作者单位： | 1. 中国科学院,沈阳应用生态研究所,辽宁,沈阳,110015
2. 东北制药总厂,辽宁,沈阳,110026 |
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| 摘 要： | 选用苏云金芽孢杆菌与氧化葡萄糖酸杆菌组成一新组合菌系 ,其摇瓶发酵转化率较原菌系提高 4 .83% ,且具有耐受高浓度 (10 % )山梨糖的特性。在 4m3 发酵罐中 ,连续 4批发酵平均转化率较对照菌系提高 8.16 % ,周期缩短 2 3.7%。新菌组合系的发酵转化率与玉米浆浓度成正相关性 ,尿素浓度x2 =1.4 5 % (g/ 10 0mL)时 ,转化率达最大。
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| 关 键 词： | VC二步发酵 苏云金芽孢杆菌 氧化葡萄糖酸杆菌 |
| 文章编号： | 1005-7021(2002)02-0026-02 |
| 修稿时间： | 2001年8月20日 |
STUDY ON NEW STRAINS IN FERMENTATION OF VITAMIN C |
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| Li yi et al..STUDY ON NEW STRAINS IN FERMENTATION OF VITAMIN C[J].Journal of Microbiology,2002,22(2):26-27,32. |
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| Authors: | Li yi |
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| Abstract: | The strains of G.oxydans and B.thuringicensis were screened and used in fermentation of vitamin C. It's conversion rate of L sorbose to 2KLG increases by 4.83% in flask, compared with the original, it also can endures high concentration of L sorbose. In 4 m\+3 fermentor, the average conversion rate of 4 successive fermentation is improved by 8.16% against the original, and the fermentation period reduces by 23.7%. The conversion rate is proportition to the concentration of corn syrup,and it reaches maximum as the concentration of Urea equals 1.45%. |
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| Keywords: | two step fementation of VC Gluconobacter oxydans Bacillus thuringiensis |
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