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《食品研究与开发》 2004-04
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THE STUDY OF FERMENTATION OF KOJIC ACID USING WASTE WATER AND RESIDUES OF BEAN CURD PRODUCTION

XIONG Weidong WEI Jun Dept.of Food and Bioengineering, Zhengzhou Inst. of Light Industry,Zhengzhou,450002  
In this article, the fermentation condition of Kojic acid production using waste wa-terof residues of food industry by A. oryzae was studied. The result showed that the optimum culture medium composition(%)of waste residues were: wheat bran 24%,yeast lixivium 1.2%, MgSO4 · 7H2O 0.16%, residues of bean curd production 80%, pH6.0, and the temperature was 30 ℃. The volume of inoculation was 10%, and 250mL shake filled with 50g medium. Time course producing Kojic acid was studied, and the yield of Kojic acid in the fermentation medium rapidly increased with the period of incubation and reached a maximum around 5~6 days. The condition of Kojic acid production by A. oryzae with waste water under an optimal shaking flask cultivation were: glucose 12%, yeast lixivium0. 5%, MgSO4 · 7H2O 0.05%, K2HPO4 0.05%, waste water 100%, pH 6.0, and temperature was 30℃. The volume of inoculation was about 10%, and 250mL shake filled with 100mL medium. The yield of Kojic acid in the fermentation medium rapidly increased with the period of incubation and reached a maximum around 5 ~ 6 days.
【Fund】: 河南省自然科学基金项目(20021800010)
【CateGory Index】: TQ922
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