Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
LI Xiao- hong, LIU Qian, WANG Bei, MEI Xiao-hong. Optimization of fermentation conditions for the recombinant kiwi pectin methylesterase inhibitor[J]. Science and Technology of Food Industry, 2016, (03): 160-165. DOI: 10.13386/j.issn1002-0306.2016.03.026
Citation: LI Xiao- hong, LIU Qian, WANG Bei, MEI Xiao-hong. Optimization of fermentation conditions for the recombinant kiwi pectin methylesterase inhibitor[J]. Science and Technology of Food Industry, 2016, (03): 160-165. DOI: 10.13386/j.issn1002-0306.2016.03.026
shu

Optimization of fermentation conditions for the recombinant kiwi pectin methylesterase inhibitor

    Abstract
  • The recombinant strains GS115 were acquired,which contained multiple copies of kiwi pectin methylesterase inhibitor gene. The effects of concentration of glycerol,the methanol- sorbitol ratio in the feed medium,initial p H,introduction time and the types of culture medium on the yield of kw PMEI1 were analyzed. The optimal conditions were finally established as follows: BMMY medium,five days fermentation with 3%( v / v)glycerol,1%( v / v) methanol,and p H5.5,at the same time,the mixed feeds of sorbitol solution( 100%,w / v) and methanol( the volume ratio) was 1∶ 1.The highest yield of kw PMEI1 was 700.302 mg / L in the above conditions.
    • FullText(HTML)
  • loading
    • References (19)
    • Relative Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return