摘要
目的优化黄原胶的发酵工艺以提高黄原胶的产量及黏度。方法采用摇瓶发酵,改变实验条件,包括培养基中碳源、氮源的种类和浓度,复合氮源的组成及含量,无机盐的组成及含量,柠檬酸和碳酸钙的含量等。通过测定发酵液黏度、粗胶含量来确定较为适合的发酵工艺。结果通过实验得到最佳培养基组成为:蔗糖4%,硫酸铵0.1%,豆饼粉0.3%,柠檬酸0.1%,硫酸镁0.01%,碳酸钙0.02%;培养条件为:500 mL摇瓶发酵装液量100 mL,转速220 r/min,发酵温度28.5℃,培养72h。进行了发酵罐发酵实验,黄原胶的发酵产量可以达到25.02g/L,发酵液的终黏度5847cP。结论通过工艺优化,黄原胶产量及黏度均得到提高。
Objective To improve the yield and viscosity of xanthan gum through optimizing the fermentation process of xanthan gum. Methods In shaken flask culture, the viscosity of fermentation broth, crude xanthan gum yield were determined. An optimal fermentation method was achieved by altering carbon source, nitrogen source, inorganic salts, concentration of citrate and calcium carbonate. Results The optimal medium contains 4% sucrose, 0.1% ammonium sulfate, 0.3% soytone, 0.1% citrate, 0.01% magnesium sulfate, 0.02% calcium carbonate. The optimal fermentation conditions were as follows： 100mL medium in 500mL shaken flask, cultured in 220 r/min, 28.5 ℃ for72 h. Xanthan gum yield in the reactor was 25.02 g/L, viscosity of fermentation broth was 5 847 cP. Conclusion Both the yield and viscosity of xanthan gum were improved by optimizing the fermentation process.
出处
《食品与药品》
CAS
2006年第11A期39-42,共4页
Food and Drug
关键词
黄原胶
野生黄单孢菌
发酵工艺
xanthan gum
Xanthomonas campestris
fermentation process
