| 甘露醇微生物转化的研究 |
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| 引用本文： | 袁其朋, 马润宇,. 甘露醇微生物转化的研究[J]. 微生物学通报, 1999, 26(4): 265-267 |
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| 作者姓名： | 袁其朋 马润宇 |
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| 作者单位： | 北京化工大学化学工程学院; |
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| 摘 要： | 研究了碳源、pH及添加西红柿汁对发酵乳杆菌生产甘露醇的影响。结果表明：以果糖为碳源，浓度为150g／L时，Lactobacillus Ferm101能够生产相当量的甘露醇而无山梨醇产生。在培养过程中通过调控pH并添加西红柿汁可使甘露醇收率达到51％．
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| 关 键 词： | 甘露醇 乳酸杆菌 发酵 |
PRODUCTION OF MANNITOL BY MICROORGANISMS |
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| Yuan Qipeng, Ma Runyu. PRODUCTION OF MANNITOL BY MICROORGANISMS[J]. Microbiology China, 1999, 26(4): 265-267 |
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| Authors: | Yuan Qipeng Ma Runyu |
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| Abstract: | Effect of carbon scurces, pH and potato juice on mannitol production by Lactobacillus Ferm 101 wasstudied. The results showed that fructose could be transformed to mannitol without any by-product such assorbitol, and the optimum concentration is 150g / L. The manmtol yield of sl% from frUCtose was obtoned whenCaCO3 was used to adjust PH and tomato juice was added. |
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| Keywords: | Mannitol Lactobacillus Fermentation |
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