]*>","")" /> Optimization of L-Serine Flask-shaking Fermentation Condition
Xinjiang Agricultural Sciences

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Optimization of L-Serine Flask-shaking Fermentation Condition

TAN Hui-lin;CUI Chun-sheng;YANG Hai-yan;YING Li-xia   

  • Received:2006-02-25 Revised:2006-02-25 Online:2006-02-25 Published:2006-02-25

L-丝氨酸摇瓶条件的优化

谭慧林;崔春生;杨海燕;殷丽霞   

  1. 新疆农科院微生物所,新疆乌鲁木齐,830000;新疆农业大学食品科学学院,新疆乌鲁木齐,830052;新疆农科院微生物所,新疆乌鲁木齐,830000;新疆农业大学食品科学学院,新疆乌鲁木齐,830052





摘要： 以基因工程菌株Brevibacterium flavm C-11A 为L-丝氨酸产生菌,研究L-丝氨酸的摇瓶发酵条件,确定了菌体活化方式,并通过单因素确定了摇瓶发酵条件为:酵母膏浓度为14 g/L, 缓冲剂为KH2PO4,碳氮比为10:3.