【摘要】 啤酒废酵母生产1,6 -二磷酸果糖发酵工艺进行了实验性探讨。正交试验结果表明:发酵液中氯化镁的浓度、pH是1,6 - 二磷酸果糖生产最主要的影响因素。最佳发酵参数为发酵温度37℃,葡萄糖浓度0.4mol/L,磷酸盐浓度0.4mol/L,pH6.5,有机溶剂的加量约6%。发酵液中1,6 -二磷酸果糖的量最高可达70.5mg/mL。更多还原

【Abstract】 This article discussed the technology of Fructose-1,6-diphosphate with brewer’s yeast carefully. It was found that MgCl2 concentration and pH on solubility were major factors in production of Fructose-1,6-diphosphate with brewer’s yeast. The best condition of Fructose-1,6-diphosphate with brewer’s yeast was 37℃, pH = 6.5, glucose and inorganic phosphate concentration = 0.4mol/L,organic solution = 6% . Fructose-1,6-diphosphate could reach 70.5mg/mL by this method.更多还原