Condition of variable temperature fermentation of poly-γ-glutamic acid production by B.amyloliquefaciens YP-2

Abstract

Keywords:
• varioble temperature fermentation,
• B.amyloliquefaciens,
• poly-γ-glutamic acid(γ-PGA),
• kinetic analysis

References

1. [1]

   彭英云,张涛,缪铭,等.γ-聚谷氨酸的合成、性质和应用[J].食品与发酵工业,2012,38(6):133.
   

2. [2]

   刘青芝,李霞,苏移山,等.响应面法优化γ-聚谷氨酸发酵条件[J].中国生化药物杂志,2011,32(2):99.
   

3. [3]

   徐淑霞,王杰,姬晓月,等.γ-聚谷氨酸对玉米淀粉糊化性质的影响[J].食品与发酵工业,2016,42(5):68.
   

4. [4]

   LEE C Y,KUO M I.Effect of γ-polyglutamate on the rheological properties and microstructure of tofu[J].Food Hydrocolloids,2011,25(5):1034.

5. [5]

6. [6]

   YAMAMOTO S,YOSHIDA H,OHKUBO T,et al.Evaluation of environmental change in the mouth with the use of spray-type oral moisturizer containing γ-PGA [J].Journal of Oral & Maxillofacial Surgery Medicine & Pathology,2016,28(5):446.

7. [7]

   TANIMOTO H,FOX T,EAGLES J,et al.Acute effect of poly-gamma-glutamic acid on calcium absorption in post-menopausal women[J].Journal of the American College of Nutrition,2007,26(6):645.

8. [8]

   CARVAJAL-ZARRABAL O,NOLASCO-HIPÓLITO C,BARRADAS-DERMITZ D M,et al.Treatment of vinasse from tequila production using polyglutamic acid[J].Journal of Environmental Management,2012,95(2):S66.

9. [9]

   XU Z,WAN C,XU X,et al.Effect of poly (γ-glutamic acid) on wheat productivity,nitrogen use efficiency and soil microbes[J].Journal of Soil Science & Plant Nutrition,2013,13(3):744.

10. [10]

    HELLMERS F,FERGUSON P,KOROPATNICK J,et al.Characterization and in vitro cytotoxicity of doxorubicin-loaded γ-polyglutamic acid-chitosan composite nanoparticles[J].Biochemical Engineering Journal,2013,75:72.

11. [11]

    LOLLO G,RIVERARODRIGUEZ G R,BEJAUD J,et al.Polyglutamic acid-PEG nanocapsules as long circulating carriers for the delivery of docetaxel[J].European Journal of Pharmaceutics & Biopharmaceutics,2014,87(1):47.

12. [12]

    游庆红,张新民.γ-聚谷氨酸的生物合成及应用[J].现代化工,2002,22(12):56.
    

13. [13]

    SHIH I L,VAN Y T.The production of poly-(gamma-glutamic acid) from microorganisms and its various applications[J].Bioresource Technology,2001,79(3):207.

14. [14]

    黄金,陈宁.γ-聚谷氨酸的性质与生产方法[J].发酵科技通讯,2005,26(3):4.
    

15. [15]

    施庆珊.γ-聚谷氨酸的微生物合成与应用[J].精细与专用化学品,2004,12(11):20.
    

16. [16]

    胡雅琴.恒温发酵与变温发酵柠檬酸过程及其比较[J].科技情报开发与经济,2003,13(9):203.
    

17. [17]

    WEI Z,CHEN G,WANG Q,et al.Metabolic studies of temperature control strategy on poly(γ-glutamic acid) production in a thermophilic strain Bacillus subtilis GXA-28[J].Bioresource Technology,2013,155:104.

18. [18]

    吴华昌,徐静,邓静,等.透明质酸的变温发酵研究[J].食品与发酵工业,2010,36(6):62.
    

19. [19]

    SIVAGURUNATHAN P,SEN B,LIN C Y.Overcoming propionic acid inhibition of hydrogen fermentation by temperature shift strategy[J].International Journal of Hydrogen Energy,2014,39(33):19232.

20. [20]

    惠明,田青,张彬,等.pH值对聚谷氨酸发酵液粘度及聚合物结构的影响[J].食品与发酵工业,2006,32(10):5.
    

Proportional views