[1]程珊影,李夏兰,陈志燕,等.放线菌降解麦糟释放阿魏酸的发酵培养条件优化[J].华侨大学学报(自然科学版),2010,31(1):53-57.[doi:10.11830/ISSN.1000-5013.2010.01.0053]
　CHENG Shan-ying,LI Xia-lan,CHEN Zhi-yan,et al.Optimization of Fermentation Conditions of Ferulic Acid Release from Brewers’ Spent Grain by Actinomycosis[J].Journal of Huaqiao University(Natural Science),2010,31(1):53-57.[doi:10.11830/ISSN.1000-5013.2010.01.0053]
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放线菌降解麦糟释放阿魏酸的发酵培养条件优化
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第31卷
期数:
2010年第1期
页码:
53-57
栏目:
出版日期:
2010-01-20

文章信息/Info

Title:
Optimization of Fermentation Conditions of Ferulic Acid Release from Brewers’ Spent Grain by Actinomycosis
文章编号:
1000-5013(2010)01-0053-05
作者:
程珊影; 李夏兰; 陈志燕; 方柏山
华侨大学化工学院
Author(s):
CHENG Shan-ying;  LI Xia-lan;  CHEN Zhi-yan;  FANG Bai-shan
College of Chemical Engineering, Huaqiao University, Quanzhou 362021, China
关键词:
麦糟;  反式阿魏酸;  生物降解;  均匀设计
Keywords:
brewers’ spent grain;  ferulic acid;  biodegradation;  uniform-design
分类号:
Q93
DOI:
10.11830/ISSN.1000-5013.2010.01.0053
文献标志码:
A
摘要:
应用均匀设计法设计和二次多项式逐步回归分析,对一株放线菌降解麦糟释放反式阿魏酸的发酵培养条件进行优化.由实验得出最优发酵培养条件:发酵时间为120 h,温度为28℃,摇瓶转速为220 r.min-1,装液量为30 mL,接种量为1 mL,初始pH值为8.0.然后,优化发酵培养基的碳源和氮源配方:麦糟质量浓度为120 g.L-1,麦糟粒径为0.054 mm.在此基础上,反式阿魏酸的最高释放率为25.38%,比发酵培养工艺优化前提高152.0%,而重要的是,放线菌利用麦糟释放阿魏酸的发酵培养基中不需要另外加入酵母粉.
Abstract:
The optimal parameters of fermentation conditions of ferulic acid released from brewers’ spent grain by actinomycosis were obtained through uniform-design.The optimal conditions of experiment were as follows: the optimization initial pH 8.0,the cultural temperature 28 ℃,the strain was cultivated for 120 h on 220 r·min-1 shaker,and the medium volume was 30 mL with 1 mL inoculum concentration.On the basis of this,the recipe of carbon source and nitrogen source of fermentation medium was optimized through uniform-design.The optimal conditions were as follows: BSG 120 g·L-1,grain diameter 0.054 mm.The release rate of ferulic acid reaches 25.38% under the conditions,increased by 152.0% compared with that of the basic fermentation conditions previously.What is most interesting is that the fermentation medium didn’t need the addition of yeast extract powder.

参考文献/References:

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备注/Memo

备注/Memo:
国家重点基础研究发展(973)计划项目(2007CB707804)
更新日期/Last Update: 2014-03-23