中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 嗜酸乳杆菌生产共轭亚油酸的发酵条件研究 安徽农业科学 2015 (6) 272-275
Position: Home > Articles > Study on the Fermentation Conditions of Producing Conjugated Linoleic Acid by Lactobacillus acidophilus Journal of Anhui Agricultural Sciences 2015 (6) 272-275

嗜酸乳杆菌生产共轭亚油酸的发酵条件研究

作  者：
汤玉清;徐毅;潘丽爽;汪惠丽
单  位：
合肥工业大学生物与食品工程学院
关键词：
共轭亚油酸;嗜酸乳酸杆菌;发酵条件
摘  要：
[目的]为提高微生物法发酵合成共轭亚油酸(CLA)的产量,优化嗜酸乳杆菌生产共轭亚油酸的发酵条件。[方法]试验以亚油酸为底物,利用嗜酸乳杆菌合成共轭亚油酸,选取对CLA的生成量影响显著的几个因素:底物浓度、接种量、p H、发酵时间、发酵温度进行单因素试验,并在此基础上进行正交试验优化发酵条件。[结果]单因素试验得到的最优发酵条件为底物浓度1.0 mg/ml、接种量4%、初始p H 5.5、发酵时间48 h、发酵温度37℃。正交试验发现,底物浓度、发酵时间、发酵温度显著影响CLA的合成产量。最终得到的最优发酵条件为底物浓度为1.5 mg/ml、接种量2%、初始p H 5.5、发酵时间36 h、发酵温度33℃。用气质联用法对产物进行定性分析,证明产物是c-9,t-11 CLA。此时,CLA的产量为91.54μg/ml。[结论]试验优化了共轭亚油酸的发酵条件,为更有效率地利用嗜酸乳杆菌生产共轭亚油酸提供了理论依据。
译  名：
Study on the Fermentation Conditions of Producing Conjugated Linoleic Acid by Lactobacillus acidophilus
作  者：
TANG Yu-qing;XU Yi;PAN Li-shuang;College of Biological and Food Engineering,Hefei University of Technology;
关键词：
Conjugated linoleic acid;;Lactobacillus acidophilus;;Fermentation condition
摘  要：
[Objective] To improve the synthesis of conjugated linoleic acid( CLA),optimize the fermentation conditions of producing conjugated linoleic acid by Lactobacillus acidophilus. [Method] With linoleic acid as substrate,four factors( substrate concentration,inoculation quantity,fermentation time,fermentation temperature) were selected to carry out single factor test,which significantly impacted the generation of CLA,on the basis of this,orthogonal test was conducted to optimize fermentation conditions. [Result] Single factor experiment reflected that the optimal fermentation conditions were the substrate concentration 1. 0 mg / ml,inoculation quantity 4%,initial p H 5. 5,fermentation time 48 h,fermentation temperature 37 ℃. The orthogonal test found that the substrate concentration,fermentation time and fermentation temperature had significant influence on the production of CLA. Finally,the optimal fermentation conditions were obtained: the substrate concentration 1. 5 mg / ml,inoculation amount 2%,initial p H 5. 5,incubation time 36 h,incubation temperature 33 ℃. GC-MS was used to conduct qualitative analysis of the product. It turned out that the product was c-9,t-11 CLA. At this point,the production of CLA was 91. 54 μg / ml.[Conclusion]In summary,the fermentation conditions pertaining to the synthesis of CLA was optimized in this study,facilitating the more efficient use of this CLA biosynthetic processes.

相似文章

导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46