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題 名 | 振盪與靜置培養下不同黴菌在二種培養基中之生長與麴酸之產生=Growth and Kojic Acid Production in Static and Shaken Cultures of Various Molds with Two Culture Media |
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作 者 | 張文亮; 周正俊; | 書刊名 | 食品科學 |
卷 期 | 23:3 1996.06[民85.06] |
頁 次 | 頁346-355 |
分類號 | 369.36 |
關鍵詞 | 黴菌; 麴酸; 靜置與振盪培養; Mold; Kojic acid; Static and shaken cultures; Yeast extract sucrose broth; Modified czapek-dox medium; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以振盪及靜置培養之方式比較12株不同黴菌在yeast extract sucrose broth與modified Czapek-Dox medium中之生長及麴酸之產生。大致而言,各菌株在不同培養液及不同培養方式下之生長隨菌株之不同而有所差異。其中以Penicillium puberulum在yeast extract sucrose broth中靜置培養後測得者(26.45mg/ml)最佳。而所測試之菌株只有靜置培養於yeast extract sucrose broth中之Aspergillus tamarii及Pen. puberulum 有顯著量之麴酸產生,其產量分別為17.39及17.22mg/ml。進一步以Asp. tamarii為試驗菌株,探討六種不同碳源與六種氮源對其生長與麴酸產生之影響,顯示以starch為碳源時此菌株菌體之生長最佳,而以sucrose, glucose或maltose為碳源時則麴酸之產量較佳。至於所測試之氮源中以yeast extract為氮源時Asp. tamarii之生長及麴酸產量最多。 |
英文摘要 | Growth and production of kojic acid by 12 different molds in yeast extract sucrose broth and modified Czapek-Dox medium were compared under static and shaken cultural conditions. In general, growth of molds varied with various species and with the different media and cultural conditions employed. Among the organisms tested, a maximum growth of 26.45 mg/ml was noted in the static culture of Penicillium puberulum when yeast extract sucrose broth served as the medium. Significant amount of kojic acid of 17.39 and 17.22 mg/ml were found only in the static cultures of Aspergillus tamari and Pen. pubberulum, respectively, when grown in yeast extract sucrose broth. Further study with Asp. tamari revealed that starch was the best carbon source for the growth of this organism, while more kojic acid production was observed when sucrose, glucore or maltore was used as the carbon source. Among the nitrogen sources tested, yeast extract was the best nitrogen source for the growth and kojic acid production by Asp. tamari. |
本系統中英文摘要資訊取自各篇刊載內容。