查詢結果分析
相關文獻
- Effects of Citric Acid on Cell Growth and Schizophyllan Formation in the Submerged Culture of Schizophyllum commune
- 利用雙軸擠壓技術製造素肉之研究(2)--原料配方與添加物對素肉品質之影響
- 一種新型磷結合劑之開發--檸檬酸鐵
- Ultrastructural Changes of the Tooth Root Surface by Nd: YAG Laser Irradiation Followed by Citric Acid and Tetracycline
- 高效填料塔中用檸檬酸/檸檬酸鈉溶液
- 利用檸檬酸製程合成鈦酸鋇陶瓷粉末
- 利用食用油脂為原料醱酵生產檸檬酸之研究
- 中國大陸九十年代新型發酵工業介紹
- Adult Citrobacter Freundii Meningitis: Case Report
- 以離子層析儀分析綠茶茶湯中鋁物種
頁籤選單縮合
題 名 | Effects of Citric Acid on Cell Growth and Schizophyllan Formation in the Submerged Culture of Schizophyllum commune=探討檸檬酸的添加對液態發酵生產裂褶菌多醣體之影響 |
---|---|
作 者 | 徐敬衡; 陳怡倩; 許英欽; | 書刊名 | Journal of the Chinese Institute of Chemical Engineers |
卷 期 | 33:3 2002.05[民91.05] |
頁 次 | 頁315-320 |
分類號 | 461 |
關鍵詞 | 檸檬酸; 裂褶菌多醣體; Citric acid; Kinetics; Schizophyllan; Schizophyllum commune; |
語 文 | 英文(English) |
中文摘要 | 裂褶菌多醣經動物與人體試驗證實能有效地提高其免疫機能,活化體內巨噬細胞的吞噬能力。為了增加裂褶菌多醣的產率,降低成本。本研究藉Schizophyllum commune ATCC 38548於批式發酵培養方式,來探討檸檬酸的添加對液態發酵生產裂褶菌多醣體之影響。並試著從批式發酵之動力學的角度來發現檸檬酸對多醣體生成之效應,並藉此提出生產裂褶菌多醣之二階段式發酵新製程。從添加0.0至5.0 g/L檸檬酸的批式發酵實驗結果發現,裂褶菌之菌體的生長會隨著檸檬酸的添加而減少如Xmax從7.45減至6.8 g/L,但是多醣體之產量確會隨著檸檬酸的添加而增加如Pmax從1.55增至2.6 g/L,檸檬酸之效應更可以由單位菌體生成多醣體(P/X)的變化看出,如P/X從0.21增至0.39 g/g。此外,多醣體之生成動力學是屬於混合型,並且其生長相關性有隨著檸檬酸的添加而增加的趨勢。此研究所提出之二階段式發酵新製程的實驗結果顯示,同時添加葡萄糖與檸檬酸將更有助於裂褶菌多之生成,其產率可達0.66 g/L.hr,相較控制組(未添加檸檬酸)之批式發酵結果0.28 g/L.hr,產率提高達2.4倍。 |
英文摘要 | Cell growth and schizophyllan formation of Schizophyllum commune were greatly influenced by the citric acid. Effects of citric acid on schizophyllan batch culture were investigated in the batch cultures by citric acid supplemented initially from 0 to 5 g/L. The cell growth rate was decreased from 0.85 to 0.36 day¯¹, the product yield was enhanced from 0.097 to 0.173 g/g, and specific product yield was enhanced from 0.21 to 0.39 g/g as the citric acid increased from 0.0 to 5.0 g/L. These results indicated that cell growth was inhibited but schizophyllan formation was stimulated by the citric acid. The product formation kinetics was mixed-type kinetics, and the behavior of product formation was likely to be growth-associated as the concentration of citric acid increased. An improved two-stage SPG with co-supplement of glucose and citric acid was proposed and validated in this study. As a result, higher product yield 0.6 g/g was obtained in the second stage of the process , and higher productivity 0.66 g/L hr was obtained. These results suggest that the co-existence of glucose and citric acid in the medium is essential for SPG synthesis. |
本系統中英文摘要資訊取自各篇刊載內容。