摘要
在用啤酒酵母发酵生产1,6-二磷酸果糖(FDP)的过程中,通过优化控制过程中的pH、温度、糖及磷酸盐含量、搅拌速度等条件可使FDP的生成速率以及磷的转化率达到适应工业化生产的水平。生产时间为8h,优化后的FDP产量达到61.23g/L,磷酸盐转化率为96.45%,FDP成品纯度为98.4%。
In the production of FDP with beer yeast by fermentation, the producing rate of FDP and the transfer rate of phosphoric salt could be improved significantly. New conditions have been found for industrial production by optimizing the value of pH,temperature and concentrations of glucose and phosphoric salt. In our experience, we found that under optimized conditions the transfer rate of phosphoric salt could reach 96.45%, the production of FDP, 61.23g/L, and the purity of FDP was 98.4% after 8h fermentation.
出处
《华东理工大学学报(自然科学版)》
EI
CAS
CSCD
北大核心
1997年第6期688-691,共4页
Journal of East China University of Science and Technology