【摘要】 筛选到能使肉桂皮提取残渣降解生成肉桂酰胺的菌株CG19,该菌株被鉴定为链霉菌(Streptomyces sp.)。进行了生物降解转化合成研究,用红外光谱仪、气相色谱-质谱联用仪、高效液相色谱仪对产物进行了表征。优化了生物降解条件,优化条件为:ρ(肉桂渣)=8.0 g/L,ρ(湿菌体)=40 g/L,反应体系的初始pH=5.0,30℃反应3 d,在该条件下肉桂酰胺的收率达0.32%。更多还原

【Abstract】 A strain CG19 was isolated when treating cinnamon slag by biodegradation,which could transform cinnamon slag to cinnamide.It was Streptomyces by the bacteria identification.The reaction product was structural characterized by IR、GC-MS and HPLC.The biodegradation conditions was optimized and the optimized conditions were 8.0 g/L cinnamon slag,40 g/L cell amount,pH at 5.0,30 ℃,reacting for 3 days.The yield of cinnamide was up to 0.32%.更多还原