| 赖氨酸发酵的培养基成分改进 |
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| 引用本文： | 刘晓辉,韩威.赖氨酸发酵的培养基成分改进[J].实验室科学,2012,15(4):64-65,68. |
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| 作者姓名： | 刘晓辉 韩威 |
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| 作者单位： | 沈阳药科大学生命科学与生物制药学院,辽宁沈阳,110016 |
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| 摘 要： | 盐酸豆饼水解液是造成赖氨酸发酵重现性不好的主要原因之一。试图用相对廉价稳定的蛋白胨作为氮源,替换盐酸豆饼水解液。通过对蛋白胨用量的考察,确定了去掉盐酸豆饼水解液后,种子培养基中加入1%的蛋白胨,发酵培养基中加入0.7%的蛋白胨,赖氨酸发酵单位比对照增加7%以上,从而保证学生实验结果的重现和稳定。
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| 关 键 词： | 盐酸豆饼水解液 蛋白胨 赖氨酸发酵 培养基 |
Improvement of Lysine cultural medium for fermentation |
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| LIU Xiao-hui
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HAN Wei.Improvement of Lysine cultural medium for fermentation[J].Laboratory Science,2012,15(4):64-65,68. |
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| Authors: | LIU Xiao-hui HAN Wei |
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| Institution: | (School of Life and Biopharmaceutics,Shenyang Pharmaceutical University,Shenyang 110016,China) |
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| Abstract: | Acid hydrolysis of soybeans is one of the major reasons that decrease the repeatability of Lysine fermentation.As a result,we try to choose peptone instead for nitrogen source,which is cheaper and more stable.After measuring the amount of peptone,we finally success with the experiment condition,which can guarantee the repeatability and stability of experimental results： 1% peptone in seed medium,0.7% peptone in fermental medium,and 7% increase of Lysine fermentation tatio. |
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| Keywords: | acid hydrolysis of soybeans peptone Lysine fermentation cultural medium |
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