[1]郭孝敬.高产2-苯乙醇酵母的筛选及其发酵条件优化[J].中国调味品,2019,(11):55-61.
Screening of High-yield 2-phenylethanol Yeast and Optimization of Fermentation Conditions[J].CHINA CONDIMENT,2019,(11):55-61.
点击复制
高产2-苯乙醇酵母的筛选及其发酵条件优化()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
-
- 期数:
-
2019年11期
- 页码:
-
55-61
- 栏目:
-
- 出版日期:
-
2019-11-20
文章信息/Info
- Title:
-
Screening of High-yield 2-phenylethanol Yeast and Optimization of Fermentation Conditions
- 作者:
-
郭孝敬
-
- 文献标志码:
-
A
- 摘要:
-
从新疆哈萨克族自制奶酪中分离筛选出一株转化合成2-苯乙醇能力强,耐受性好的库德里阿茲威氏毕赤酵母(Pichia kudriavzevii)。通过单因素优化及响应面试验,确定最佳培养基组分:葡萄糖:80 g/L、酵母浸粉:1.2 g/L、L-苯丙氨酸7.5 g/L、磷酸二氢钾4 g/L和硫酸镁0.8 g/L;该条件下培养24 h菌株转化合成2-苯乙醇浓度达3.53 g/L。
- Abstract:
-
A strain of Pichia kudriavzevii with strong ability and tolerance to transform and synthesize 2-phenylethanol was isolated from Xinjiang Kazakh homemade cheese. The optimal medium components were determined by single factor optimization and response surface test: glucose: 80 g/L, yeast extract: 1.2 g/L, L-phenylalanine 7.5 g/L, potassium dihydrogen phosphate 4 g /L and magnesium sulfate 0.8 g / L; under this condition, the concentration of 2-phenylethanol was 3.53 g/L
更新日期/Last Update:
2020-07-30