| 米曲霉UC6-90产曲酸的发酵培养基优化 |
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| 引用本文： | 董静,孟宪军.米曲霉UC6-90产曲酸的发酵培养基优化[J].食品研究与开发,2007,28(6):52-56. |
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| 作者姓名： | 董静 孟宪军 |
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| 作者单位： | 1. 江苏财经职业技术学院,江苏,淮安,223301
2. 沈阳农业大学食品学院,辽宁,沈阳,110161 |
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| 摘 要： | 对米曲霉UC6-90产曲酸的培养基进行优化,分别研究碳源、氮源、无机盐对曲酸产量的影响。通过响应面方法确定曲酸发酵最佳发酵培养基为：玉米淀粉14.44%,豆饼粉0.50%,KH2PO40.40%,MgSO40.10%,pH6.0。经7d发酵曲酸产量达到45.2g/L,比原来产量提高13%。
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| 关 键 词： | 曲酸 培养基优化 响应面 |
| 修稿时间： | 2006-11-04 |
OPTIMIZATION OF FERMENTATION CULTURE MEDIUM OF KOJIC ACID PRODUCED BY ASPERGILLUS ORYZAE UC6-90 |
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| DONG Jing,MENG Xian-jun.OPTIMIZATION OF FERMENTATION CULTURE MEDIUM OF KOJIC ACID PRODUCED BY ASPERGILLUS ORYZAE UC6-90[J].Food Research and Developent,2007,28(6):52-56. |
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| Authors: | DONG Jing MENG Xian-jun |
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| Affiliation: | 1. Jiangsu Finance and Economics College of Vocational Technology,Huaian 223301, Jiangsu, China; 2.Food Science College, Shenyang Agricultural University,Shenyang 100161, Liaoning, China |
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| Abstract: | To optimize culture medium for kojic acid produced by Aspergillus oryzae UC6-90 researching was done on the respect of C-source, N-source and Mineral salt. Through Response Surface Method, the optimum medium was identified as follows: maize starch 14.44 %, bean cake powder 0.50 %, KH2PO4 0.4 %,MgSO4 0.10 %, pH6.0.Yield of kojic acid was 45.2 g/L after seven days fermentation, which was improved by 13 % than before. |
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| Keywords: | Kojic acid optimization of culture medium RSM |
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