摘要
以1株分离自酱油曲的米曲霉（Aspergillus oryzae）M-4为材料,初步研究其降解己烯雌酚（diethylstilbestrol,DES）的特性。米曲霉M-4对DES的降解率与菌体生物量呈正相关,在基础盐培养基（mineral salt medium,MM）中培养9 d对100 mg/L的DES降解率为93%。动力学研究表明,该菌株降解DES的过程符合一级动力学方程,在所测试的培养温度、初始pH值、底物质量浓度范围内,DES半衰期为1.645-5.295 d。培养温度30℃和偏酸性环境有利于其对DES的降解;底物质量浓度越高,其半衰期越长。
Aspergillus oryzae M-4, isolated from soy sauce koji, was applied in the present study to investigate its degradation characteristics for diethylstilbestrol（DES）. The degradation rate of DES had a positive correlation with the biomass of Aspergillus oryzae M-4 and reached up to 93% when the strain was cultured in MM medium with 100 mg/L DES for 9 d. Kinetic studies indicated that the process of degradation fitted well with a first-order kinetic equation. The half-life of DES was 1.645–5.295 d under the tested conditions of culture temperature, initial p H and substrate concentration. Culture temperature of 30 ℃ and acidic environment were favorable for the degradation of DES, while high concentration of DES extended its half-life.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第17期169-172,共4页
Food Science
基金
四川省农业科技成果转化资金项目(14NZ0012)
关键词
己烯雌酚
降解
米曲霉
特性
diethylstilbestrol（DES）
degradation
Aspergillus oryzae
characteristics
