[1]周雪燕.产氨基甲酸乙酯降解酶酵母的筛选鉴定及发酵条件优化[J].中国调味品,2019,(03 ):5-10.
Screening and Identification of Yeast Producing enzymes of Degrading EC and Optimization of Fermentation Conditions[J].CHINA CONDIMENT,2019,(03 ):5-10.
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产氨基甲酸乙酯降解酶酵母的筛选鉴定及发酵条件优化()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年03期
- 页码:
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5-10
- 栏目:
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- 出版日期:
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2019-03-20
文章信息/Info
- Title:
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Screening and Identification of Yeast Producing enzymes of Degrading EC and Optimization of Fermentation Conditions
- 作者:
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周雪燕
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- 文献标志码:
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A
- 摘要:
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Pichia kudriavzevii。通过单因素试验和正交试验，对Y13进行产EC水解酶发酵条件的优化研究。结果表明：以麦芽糖为碳源，浓度为10 g/L，以酵母浸粉为氮源，浓度为30 g/L，接种量为6 %，培养基中的EC底物浓度为5.00 %，装液量为20 g/L，初始pH为6，培养温度为28 ℃，培养时间为120 h为最佳发酵条件。
- Abstract:
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Four strains (Y4, Y9, Y13, N6) producing ethyl carbamate degrading enzymes were isolated and purified from 36 strains of yeast using a selective culture medium. All the ITS sequences were Pichia kudriavzevii. Through single-factor tests and orthogonal tests, the optimization of the fermentation conditions for EC-producing hydrolase of Y13 was studied. The results showed that maltose was used as the carbon source, the concentration was 10 g/L, the yeast extract was used as the nitrogen source, the concentration was 30 g/L, the inoculation amount was 6 %, and the EC substrate concentration in the medium was 5.00%. The optimum fermentation conditions were as follows: liquid volume 20 g/L, initial pH 6, culture temperature 28 ℃, and culture time 120 h
更新日期/Last Update:
2019-05-20