| 透明质酸发酵条件的优化 |
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| 引用本文： | 吴明霞,陈爱萍,蔡彬新.透明质酸发酵条件的优化[J].农产品加工．学刊,2011(6):45-47. |
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| 作者姓名： | 吴明霞 陈爱萍 蔡彬新 |
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| 作者单位： | 宁德师范学院,福建宁德,352100 |
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| 基金项目： | 宁德师范学院科研资助项目(2008Y004) |
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| 摘 要： | 为进一步提高兽疫链球菌透明质酸产量,优化了其发酵条件:当装液量30 mL/250 mL,起始pH值7.5,接种量4%,转速150 r/min,温度38℃,时间40 h,透明质酸产量的最大值为1.25 g/L,是优化前原始菌株的2.84倍。
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| 关 键 词： | 透明质酸 优化 发酵 |
Effect of Temperature on HA Production |
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| Wu Mingxia,Chen Aiping,Cai Binxin.Effect of Temperature on HA Production[J].Nongchanpin Jlagong.Xuekan,2011(6):45-47. |
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| Authors: | Wu Mingxia Chen Aiping Cai Binxin |
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| Institution: | Wu Mingxia,Chen Aiping,Cai Binxin(Ningde Teachers College,Ningde,Fujian 352100,China) |
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| Abstract: | To improve the yield of HA,the fermentation techniques are optimized in laboratory.The optimal pH,temperature,agitation speed,aeration rate and time are 7.5,38 ℃,150 r/m,30/250,4% and 40 h,respectively.The yield of HA by Streptococcus zooepidemicus increases to 1.25 g/ L,2.84 times than the original strain. |
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| Keywords: | hyaluronic acid optimization ferment |
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