Position: Home > Articles > Optimizing Fermentation Conditions to Produce Transglutaminase byStreptoverticillium Griseoverticillatum L-18’
FOOD SCIENCE
2003,24
(9)
92-94
灰色链轮丝菌产转谷氨酰胺酶发酵条件的优化
作 者：
陈义华;陆兆新;尤华
单 位：
南京农业大学食品科技学院
关键词：
灰色链轮丝菌;转谷氨酰胺酶;发酵条件
摘 要：
以诱变后的灰色链轮丝菌L-18'作为研究对象,对它的摇瓶液体发酵条件进行优化得到其液体发酵的最佳条件为:以48h种龄的种子液接种1%液体发酵培养基,在30℃、pH为7.5条件下发酵;培养基的组成为0.8%甘油、0.4%胰蛋白胨、0.6%酵母膏、100×10-6 CaCl2 、500×10-6 K2HPO4 、0.1%Tween40。发酵液转谷氨酰胺酶活由0.962U/ml提高到1.623U/ml。
译 名：
Optimizing Fermentation Conditions to Produce Transglutaminase byStreptoverticillium Griseoverticillatum L-18’
作 者：
Chen Yihua et al.
关键词：
Streptorerticillium griseovertici llatum L-18';transglutaminase;fermentation conditions
摘 要：
The effects of various factors to produce of transglutaminase by L-18' were studied. On the base of single factorexperiments, the optimum conditions for liquid fermentation were found to be: pH 7.5 , 30℃,the proper starter age 48 hours andproper inoculating amount 1%(v/v).The components of medium were: 0.8% glycerol, 0.4% tryptone, 0.6%yeast extract, 100×10-6 CaCl2, 500×10-6 K2HPO4 , and 0.1%Tween40. The transglutaminase activity reached 1.623U/ml.
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