作　　者： ; ; ;

机构地区： 肇庆学院化学化工学院

出　　处： 《食品科学》 2009年第23期318-321,共4页

摘　　要： 为了验证重组菌E.coliDH5α/pZJF1转化香兰素生产香兰素酸的能力,本实验采用HPLC法对重组菌转化香兰素的能力和发酵条件的优化进行研究。结果表明:种子液种龄为8～10h,接种量为1%,发酵10h后加入底物香兰素,其加入量为2.0mg/ml,总发酵时间为28h,香兰素酸的摩尔得率高达97.78%,说明重组菌转化香兰素为香兰素酸的能力强,效率高。 Optimum fermentaion conditions for transformation of vanillin to vanillic acid with recombinant E.coli DH5α/ pZJF1, including inoculum age, inoculation volume, substrate concentration and the fermentation time, were studied. Vanillin and vanillic acid in the fermentation broth were determined with HPLC. Results showed that the optimum fermentation conditions were as follows： inoculum age 8 h to10 h, inoculation volume 1%, vanillin concentration 2.0 mg/ml and fermentation time 28 h. Under such conditions, the molar conversion yield of vanillic acid was up to 97.78%.

关 键 词： 重组菌 香兰素 香兰素酸 微生物转化

领　　域： [化学工程] [轻工技术与工程]