摘要
微超声波在脆壁克鲁维氏酵母菊糖酶发酵生产中的应用研究表明：在２０ｋＨｚ，１０Ｗ的微超声波作用下，脆壁克鲁维氏酵母菊糖酶产量提高１倍以上。发酵条件中最适产酶ｐＨ为６．５～７．０，最适温度为３２℃，通过显微镜观察及核酸测定结果证明：这种微超声波的作用不足以使细胞产生破碎。
Kluyveromyces fragilis cells fermented for 36h were treated with mild ultrasonic waves (20kHz,10W) for 24h.The results showed that the amount of inulinase secreted from Kluyveromyces fragilis was increased one time more than that of the cells untreated by ultrasonic waves,and the optimum pH and temperature for inulinase production were 6.5～7.0 and 32℃ respectively.Micoscopic observation and determination of nucleic acids in the broth revealed that the yeast cells were not broken during growth under ul...
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
1997年第10期110-113,共4页
Journal of South China University of Technology(Natural Science Edition)
关键词
超声波
脆壁克鲁维氏酵母
菊糖酶
发酵
ultrasonic waves
Kluyveromyces fragilis
inulinase
fermentation
