摘要
为了验证重组菌E.coliDH5α/pZJF1转化香兰素生产香兰素酸的能力,本实验采用HPLC法对重组菌转化香兰素的能力和发酵条件的优化进行研究。结果表明:种子液种龄为8～10h,接种量为1%,发酵10h后加入底物香兰素,其加入量为2.0mg/ml,总发酵时间为28h,香兰素酸的摩尔得率高达97.78%,说明重组菌转化香兰素为香兰素酸的能力强,效率高。
Optimum fermentaion conditions for transformation of vanillin to vanillic acid with recombinant E.coli DH5α/ pZJF1, including inoculum age, inoculation volume, substrate concentration and the fermentation time, were studied. Vanillin and vanillic acid in the fermentation broth were determined with HPLC. Results showed that the optimum fermentation conditions were as follows： inoculum age 8 h to10 h, inoculation volume 1%, vanillin concentration 2.0 mg/ml and fermentation time 28 h. Under such conditions, the molar conversion yield of vanillic acid was up to 97.78%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期318-321,共4页
Food Science
关键词
重组菌
香兰素
香兰素酸
微生物转化
HPLC
recombinant bacteria
vanillin
vanillic acid
microbial transformation
HPLC
