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《Journal of Anhui Agricultural Sciences》 2007-32
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Study on Optimization of Conditions for Free Amino Acids Produced by Solid-state Fermentation

WEI Sai-jin et al(Department of Bioengineering,Jiangxi Agricultural University,Nanchang,Jiangxi 330045)  
[Objective] The aim of the research was to increase the level of free amino acids produced by solid-state fermentation of aspergillus strains.[Method] Taking 11 kinds of legume as solid-state fermentation media,their effects on free amino acids produced by Aspegillus oryzae,Aspegillus Niger and Mucor spp.were studied.And orthogonal test was designed to optimize the culture conditions of amino acids produced by A.oryzae.[Result] When soybean was taken as medium,amino acids produced by A.oryzae were most(64.65 mg/g),followed by Mucor.After 11 kinds of medium were inoculated by A.oryzae,the content of amino acids were obviously increased,especially soybean,horsebean and mung bean,with their relatively improving rate being 824.9 %,785.9 % and 761.3 % resp.Orthogonal test showed that the effect of culture time on the output of free amino acids was most,the next was charge capacity and inoculation amount.[Conclusion] The optimum production technics was as follows:Inoculation amount of 10 %,charge capacity of 40 g and culture time of 8 d.
【Fund】: 江西农业大学青年基金项目(2004-2005)
【CateGory Index】: TQ922
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