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題名 | 溫度、pH與一些化合物之添加對Aspergillus Tamarii麴酸產生之影響=Effect of Temperature, pH and Some Chemicals on the Kojic Acid Production by Aspergillus Tamarii |
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作者 | 張文亮; 周正俊; Chang, Wen-liang; Chou, Cheng-chun; |
期刊 | 食品科學 |
出版日期 | 19960800 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁520-528 |
分類號 | 369.36 |
語文 | chi |
關鍵詞 | 溫度; 麴酸; 胺基酸; 維生素; 醇類; Aspergillus tamarii; Kojic acid; Amino acid; Vitamin; Alcohol; pH; Temperature; |
中文摘要 | 本研究乃以yeast extract sucrose broth為培養液,探討培養液起始pH,溫度及添加不同種類之維生素(50mg/l)、胺基酸(200mg/l)、醇類(1%,v/v)或其他化合物培養Aspergillus tamarii時麴酸之產生。 研究結果顯示當培養液之起始pH值為6.5及其溫度為25℃時Asp. Tamarii麴酸之產量最高。培養液中,所試驗之各種維生素與胺基酸之添加對Asp. Tamarii麴酸之產生並無顯著之影響。然而添加甲醇或正丙醇則會降低麴酸之產量,但添加乙醇或異丙醇者則無影響。此外,ZnSo4.7H2O(0.5g/l),NaCl(46.75 g/l)或NaOAc(4.10 g/l)之添加也降低Asp. Tamarii麴酸之產生。但MgSO4.7H2O(0.5 g/l),KH2PO4(0.625g/l),ethylene chlorohydrin(1.0 g/l)或Na2SO4(0.142 g/l)添加於YES broth中並未明顯影響Asp. Tamarii麴酸之產生。 |
英文摘要 | Kojic acid production by Aspergillus tamari in yeast extract sucrose broth (YES broth) with different initial pH values and incubation temperatures and with addition of different kinds of vitamins (50 mg/l), amino acids (200 mg/l), alcohols (1% V/V) or other chemicals was investigated in this study. Results revealed that the optimum initial pH and cultivation temperature was 6.5 and 25℃, respectively, for kojic acid production by Asp. Tamari. Supplementation of vitamins or amino acids to broth did not cause any significant change in the yield of kojic acid by Asp. Tamari. The yield of kojic acid decreased in medium added with methanol or n-propanol. A similar phenomenon was observed when either ZnSO4.7H2O (0.5g/l), NaCl (46.75 g/l) or NaOAC was added to YES broth. However, addition of either MgSO4.7H2O (0.5 g/l), KH2PO4 (0.625 g/l), ethylene chlorohydrin (1.0 g/l) or Na2SO4 (0.142 g/l) did not have any significant effect on the yield of kojic acid. |
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