| 维酶素发酵工艺的优化研究 |
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| 引用本文： | 李祺德 马耀辉. 维酶素发酵工艺的优化研究[J]. 云南大学学报(自然科学版), 1990, 12(4): 359-362 |
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| 作者姓名： | 李祺德 马耀辉 |
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| 作者单位： | 云南省微生物研究所(李祺德，马耀辉，苏任，曹家麒)，云南省微生物研究所(张永萍) |
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| 摘 要： | 本文通过正交设计优选出三个优良的液体菌种配方和一种较好的发酵工艺,使维酶素生产的发酵期由15天缩短为7天,生产原料成本降低50％,效价增值范围高达28.6～100％,给企业带来了较大的经济效益.
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| 关 键 词： | 阿氏假囊酵母 维酶素 正交设计 |
The Optimization Studies on the Fermentation Technology of the Wei Mei Su |
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| Li Qide Ma Yaohui Su Ren Cao Jiaqi Zhang Yongping. The Optimization Studies on the Fermentation Technology of the Wei Mei Su[J]. Journal of Yunnan University(Natural Sciences), 1990, 12(4): 359-362 |
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| Authors: | Li Qide Ma Yaohui Su Ren Cao Jiaqi Zhang Yongping |
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| Affiliation: | Yunnan Institute of Microbiology |
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| Abstract: | We have selected three excellent liquid culture dispensations and a better fermentation technology by orthogonal tests. The fermentation period was shortened from fifteen days to seven days and the production cost has been decreased to 50%. It has brought higher economic profit to the factory. |
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| Keywords: | eromothecium ashbyii guilliermond Wei Mei Su orthogonal |
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