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Application of a two-stage agitation speed control strategy to enhance yellow pigments production by Monascus Anka Mutant

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成果类型:
期刊论文
作者:
Bo Zhou;Yuan Tian;Haiyan Zhong
通讯作者:
Zhou, B.
作者机构:
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China
[Zhou B.; Tian Y.; Zhong H.] School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China
通讯机构:
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
语种:
英文
关键词:
Agitation;Monascus anka mutant;Specific growth rate;Specific production rate of yellow pigments;Yellow pigments
期刊:
Journal of Microbiology, Biotechnology and Food Sciences
ISSN:
1338-5178
年:
2019
卷:
8
期:
6
页码:
1260-1264
基金类别:
Acknowledgments: This research work was financially supported by the National Natural Science Foundation of China (Nos.31301550), scientific research project of Hunan province department of education (Nos. 14C1185), Program for Science & Technology Innovation Talents of Hunan Province (2017TP1021; KC1704007).
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
Monascus anka mutant strain was isolated using conventional mutation techniques in our laboratory. In our previous study, strain Monascus anka mutant showed high yield of yellow pigments with the characteristics of high protein adhesion, thermal stability, and wide-pH stability. This work focused on the agitation optimization in a 5 L fermentor of strain Monascus anka mutant and two stage agitation speed control strategy was operated as follows: the agitation speed was 400 r/min to improve the Monascus growth and yellow pigments production befo...

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