[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.
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高产2-苯乙醇酵母的筛选及其发酵条件优化()
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《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