| 果胶酶高产菌的筛选及发酵条件的优化 |
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| 引用本文： | 王媛,韩舜愈,祝霞,蒋玉梅,盛文军.果胶酶高产菌的筛选及发酵条件的优化[J].甘肃农业大学学报,2010,45(3). |
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| 作者姓名： | 王媛 韩舜愈 祝霞 蒋玉梅 盛文军 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 基金项目： | 甘肃省教育厅研究生专项 |
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| 摘 要： | 采用平板分离法从腐烂的大枣中筛选出果胶酶的高产菌株,通过L16(45)正交试验对该菌种的深层液体发酵条件进行优化.结果表明:该菌种深层液体发酵最适的发酵条件为葡萄糖添加量1%,蛋白胨0.5%,吐温-60添加量0.03%,发酵培养基初始pH值4.5,发酵温度40℃,在此条件下菌株的产酶能力可以达到10758U·mL-1.
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| 关 键 词： | 果胶酶 筛选 深层液态发酵 发酵条件优化 |
Screening of pectinase producing strains and optimizing of its fermentation condition |
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| WANG Yuan,HAN Shun-yu,ZHU Xia,JIANG Yu-mei,SHENG Wen-jun.Screening of pectinase producing strains and optimizing of its fermentation condition[J].Journal of Gansu Agricultural University,2010,45(3). |
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| Authors: | WANG Yuan HAN Shun-yu ZHU Xia JIANG Yu-mei SHENG Wen-jun |
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| Abstract: | A strain producing pectinase highly was screened through plate method from rotten jujube. The strain was identified as a bacterial of G-. A L16 (45) design was used to optimize the liquid submerged fermentation condition. The results showed that the optimum conditions were as carbon source at 1 %, nitrogen source at 0.5 %,surfactant 0.03 %, intial pH 4.5 and temperature 40 ℃. The activity of pectinase produced by the strain under the optimum condition reached 10 758 U·mL-1. |
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| Keywords: | pectinase screening liquid submerged fermentation optimizing of fermentation condition |
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