明串珠菌SK24.002发酵制备水溶性多糖的初步研究
详细信息Study on the water-soluble polysaccharide prepared by Leuconostoc sp.SK24.002 fermentation
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摘要: 利用明串珠菌SK24.002发酵制备水溶性多糖,研究了该水溶性多糖的分子量分布及影响菌体生长和多糖合成的主要条件。结果表明,该水溶性多糖相对分子量为2.4×106,分子量分布集中,蔗糖浓度对其分子量分布影响不大。确定了影响水溶性多糖的主要因素:蔗糖140g/L、酵母粉3.75g/L、胰蛋白胨3.75g/L、接种量5%、初始pH7.5、温度30℃、装液量100mL/250mL。在此条件下发酵20h时,水溶性多糖含量达到最大,为51.40g/L。
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关键词:
- 明串珠菌SK24.002; /
- 水溶性多糖; /
- 分子量分布; /
- 发酵条件;
Abstract: Leuconostoc sp.SK24.002 was firstly used to prepare water- soluble polysaccharide.The weight- average molecular weight of the water- soluble polysaccharide was 2.4 × 10 6 , and the molecular weight distribution was concentrated and not influenced by sucrose concentration.The main factors affecting the growth of strain and the yield of water-soluble polysaccharide were determined by single factor test.The main factors were sucrose 140g /L, yeast extract powder 3.75g /L, tryptone 3.75g /L, inoculation 5% , medium initial pH7.5, fermentation temperature 30℃ and volume of medium 100mL /250mL.The maximum productivity was 51.40g /L at 20h under this condition. -
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