| L-谷氨酰胺发酵与分析 |
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| 引用本文： | 岳峡,徐建华,龚建华.L-谷氨酰胺发酵与分析[J].江西科学,1988(3). |
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| 作者姓名： | 岳峡 徐建华 龚建华 |
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| 作者单位： | 江西省科学院微生物研究所 南昌
(岳峡，徐建华)，江西省科学院微生物研究所 南昌(龚建华) |
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| 摘 要： | 用钝齿棒状杆菌(Corynebacterium crenetum)Hu7251进行了L-谷氨酰胺发酵实验,探讨了一些影响L-谷氨酰胺生成的因素,并确定了发酵液中所含的氨基酸种类。该菌株在适宜的条件下,发酵72小时,生成L-谷氨酰胺达26.47mg/ml。
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| 关 键 词： | L-谷氨酰胺 发酵 钝齿棒状杆菌 |
THE FERMENTATION AND ANALYSIS OF L-GLUTAMINE |
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| Yue Xia,Xu Jiahua and Gong Jianhua.THE FERMENTATION AND ANALYSIS OF L-GLUTAMINE[J].Jiangxi Science,1988(3). |
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| Authors: | Yue Xia Xu Jiahua and Gong Jianhua |
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| Abstract: | Experiments were carried out on the fermentation of L-Glutamine by Corynebacterium Crenetum Hu7251. Some factors affecting the production of L-Glutamine were studied. The amino acids in a medium were determined after shaking cultivation. It was found that 26.47mg/ml L-Glutamine was produced when the fermentation was conducted optimum conditions for 72 hours. |
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| Keywords: | L-Glutamine Fermentation Corynebacterium crenetum |
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