Science and Technology of Food Industry

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Volume 39 Issue 5
Feb.  2018
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LI Wen-jing, XU Hui, LIU Jian-jun, TIAN Yan-jun. Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens[J]. Science and Technology of Food Industry, 2018, 39(5): 130-133.
Citation: LI Wen-jing, XU Hui, LIU Jian-jun, TIAN Yan-jun. Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens[J]. Science and Technology of Food Industry, 2018, 39(5): 130-133.
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Effects of pretreatment with corn steep powder on the fermentation of 2-keto-D-gluconic acid by Serratia marcescens

  • Food&Fermentation Engineering Key Lab of Shandong Province, Jinan 250013, China

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  • Received Date: July 19, 2017
  • Available Online: November 23, 2020
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  • By comparing the effects of corn steep powder with different pretreatment methods on the production of 2-keto-D-gluconic acid by Serratia marcescens SD136,corn steep powder were compounded.The results showed that the optimum ratio of corn steep powder and enzymolysis corn steep was 3∶1,the yield of 2-keto-D-gluconic acid increased to(171.39±4.5) g/L,the fermentation period shortened from 40 h to 37 h,and the sugar conversion rate reached 95.22%. The combination of corn steep powder and enzymolysis corn steep powder can improve the fermentation efficiency of Serratia marcescens SD136 and the production of 2-keto-D-gluconic acid.
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