黄原胶发酵生产培养基优化研究.pdf

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黄原胶发酵生产培养基优化硏究
李娟,王君高,杨婷婷
(山东轻工业学院食品与生物工程学院,济南250353)
摘要;黄原胶发酵生产培养基的组成对黄原胶产品质量有较大影响。通过测定发酵液粘度、粗胶含量,
研究不同碳源、氮源及无机盐对黄原胶产量和粘度的影响。硏究结果表明,碳源对黄原胶质量影响较大,不
同碳源之间最终发酵水平有明显差别,当玉米淀粉:蔗糖2:1时黄原胶产量和粘度最高。氮源的影响次于碳
源,确定最仹氮源为黄瓦粉。CaCO2,能明显提高黄原胶的产量粘度,是无机盐中最大影响因子,CaCO2最优添
加量为0.3g/100mL。XKH2PO2影响作用不大,差别不显著,当KH2PO添加量为0.5g/100mnL时,黄原胶产量
和粘度达到最大。通过正交试验,确定培养棊最优配方为:玉米淀粉5g/100mL,蛋白陈0.5g/100mL,
KH12PO。0.4g/100mL, Mgso0.05gy/100mL,FeSO,0.025g/0omL,柠檬酸0.025g/1rmL,在此条件下
28℃,180r/nin发酵培养72h,黄原胶的产量可达到29.88/L,粘度达到6002mPa/s。
关词:黄原胶;发酵;培养基;优化
中图分类号:TS202.3文献标识码:
文章编号:1006-2513(2012)01-0148-06
Research on optimization of xanthan gum fermentation medium
LI Juan, Wang-jun-ga0", YANG Ting-ting
(Shandong Pol technic University, Depar ment of Food and Bioengineering, Jinan 250353
Abra The efes of meim mponents on eld and vis siy of anan gum was studied. The viscosity of fer.
mentation roth, crude xanthan gum yield were determined for the researeh of different carbon and nitrogen, inorgaic
salts on xanthan fermentation. The results were as follows: carbon was the major factor and diflerent caron have signif-
icant differences in Finally fermentation level. The yield and viscosity of xantan gum were highest when corn slarch
cane sugar were: 2 1. EA ecet of nitrogen were sccond to carbon and optimal nitrogen was soybeans meal. Cao
could improve yield and viscosity of xantan um markedly and it was the predominent ac or of inorganic salts. The op
mal add tion of a was .3 / 100ml. E ecet of KH PO was minor and diference not salient. The yield and vi
cosity of xantan gum were highest when KH PO, was(. 5g/100ml Or hogonal experiment was used and The optimal
medium hy detennining yield and viscosity was: com starch 5g/100ml, pep 0. 5/100ml, KH P0,0.4g100ml
Mg O, 0.05 /100m, Feso 0. 025 /100ml, citric acid .025 /100ml Under these conditions, xanthan gum yield
Key words: xanthan gum; fermentation; medium; optimization
黄原胶是目前世界上生产规模最大且用途最( Xanthomonas campestris)以碳水化合物为主要原
为广泛的微生物多糖,它是野油菜黄单胞菌料经好氧发酵产生的一种酸性细胞外多糖,由于
收稿日期:2011-10-26
通讯作著
作简介:李娟(1987-)女,山东淄博人,硕士研究生,研究方向为现代酒技术。
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