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研究生:陳建強
研究生(外文):Chien-Chiang Chen
論文名稱:以改良之米麴菌進行麴酸生產的研究
論文名稱(外文):Studies on kojic acid production by mutated Aspergillus oryzae strain M3B9
指導教授:吳文騰
指導教授(外文):Wen-Teng Wu
學位類別:碩士
校院名稱:國立清華大學
系所名稱:化學工程學系
學門:工程學門
學類:化學工程學類
論文種類:學術論文
論文出版年:2004
畢業學年度:92
語文別:中文
論文頁數:49
中文關鍵詞:麴酸發酵培養基篩選重複批次發酵
外文關鍵詞:kojic acidfermentationmedium screeningrepeated-batch fermentation
相關次數:
  • 被引用被引用:4
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  • 下載下載:143
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本研究藉由改良之米麴菌進行麴酸發酵之探討,以提高麴酸生產效率。在培養基篩選方面,以sucrose 100 g/L為碳源,yeast extract 2.5 g/L或rice bran 15 g/L為氮源時,麴酸產量最高分別可達42.1 g/L及41 g/L。另外在氮源種類對於菌體形態影響的研究中,以yeast extract為氮源時,菌體會形成pellet,而此形態適合於重複批次發酵的操作。在批次發酵培養方面,實驗結果顯示各項參數與搖瓶實驗並無太大差異,productivity最高可達5.1 g kojic acid/L/day,證實利用發酵槽大量生產麴酸的可行性。在重複批次發酵實驗中,利用改良式發酵槽進行麴酸發酵研究,經過3次的培養基替換後,改良之米麴菌仍具有高麴酸生產能力。
In the present study, kojic acid fermentation by mutated Aspergillus oryzae strain M3B9 was investigated with the aim of improving productivity. When 2.5 g/L yeast extract or 15 g/L rice bran was used as nitrogen source along with 100 g/L sucrose as carbon source, the highest kojic acid production of 42.1 g/L and 41 g/L, respectively, were obtained. In addition, the nature of the nitrogen source had a great influence on the fungal morphology. Yeast extract as nitrogen source can induce pellet formation, which is favorable for repeated batch operation. Similar performances in the fermentor as well as in shake flask with the highest productivity(up to 5.1 g kojic acid/L/day) revealed the practicability of using the mutated strain for large scale kojic acid production. In repeated batch experiments using cell-retention fermentor, the mutated strain maintained high kojic acid production capability throughout the fermentation with three times of medium exchange.
中文摘要 Ⅰ
英文摘要 Ⅱ
目錄 Ⅲ
圖目錄 Ⅵ
表目錄 Ⅷ

第一章 緒論 1
第二章 文獻回顧 2
2-1 麴酸簡介 2
2-1-1 麴酸的物化性質 3
2-1-2 麴酸的定量分析 3
2-1-3 麴酸的抗菌性 4
2-1-4 麴酸的安全性 4
2-1-5 麴酸的應用 5
2-2 麴酸的生合成 6
2-3 麴酸的發酵生產 8
2-3-1 菌種 8
2-3-2 培養基組成 9
2-3-3 培養條件 10
2-3-4 發酵系統 11
2-4 麴酸的分離回收 12
2-5 重複批次培養 12
第三章 實驗材料與方法 13
3-1 實驗材料 13
3-1-1 菌株 13
3-1-2 培養基與實驗藥品 13
3-1-3 實驗器材 14
3-2 實驗方法 15
3-2-1 菌種保存與活化 15
3-2-2 搖瓶實驗 15
3-2-3 培養基組成對麴酸生產之影響 16
3-2-4 批次發酵實驗 16
3-2-5 攪拌速度的影響 17
3-2-6 饋料批次發酵實驗 17
3-2-7 重複批次發酵實驗 18
3-2-8 分析方法 19
第四章 結果與討論 21
4-1 氮源對麴酸生產之影響 21
4-2 碳源對麴酸生產之影響 26
4-3 批次發酵實驗 29
4-4 發酵槽攪拌速度的影響 34
4-5 饋料批次發酵實驗 34
4-6 重複批次發酵實驗 38
第五章 結論與未來展望 44
第六章 參考文獻 46

圖目錄

圖2-1 麴酸的化學結構 2
圖2-2 麴酸和金屬離子形成之錯合物 3
圖2-3 黑色素生成機制 5
圖2-4 麴酸生成機制-(1) 6
圖2-5 麴酸生成機制-(2) 7
圖2-6 麴酸在A. flavus中可能之生合成路徑 8
圖3-1 改良式發酵槽示意圖 18
圖3-2 麴酸-氯化鐵水溶液在波長400nm到600nm之吸收值 19
圖3-3 麴酸濃度對500nm吸光值的檢量線 19
圖3-4 葡萄糖濃度對505nm吸光值的檢量線 20
圖4-1 氮源對麴酸生產之影響 23
圖4-2 碳源對麴酸生產之影響 27
圖4-3 發酵槽批次培養 (GR medium) 31
圖4-4 發酵槽批次培養 (SR medium) 32
圖4-5 發酵槽批次培養 (SY medium) 33
圖4-6 發酵槽攪拌速度的影響 35
圖4-7 發酵槽饋料批次培養 36
圖4-8 麴酸產物抑制測試(搖瓶) 37
圖4-9 搖瓶重複批次培養 40
圖4-10 重複批次發酵-(1) 41
圖4-11 重複批次發酵-(2) 42
圖4-12 重複批次發酵-(3) 43

表目錄

表3-1 批次發酵實驗中培養基的組成 17
表4-1 不同氮源(1 g/L)對菌體生長與麴酸生產之影響 24
表4-2 不同氮源(2.5 g/L)對菌體生長與麴酸生產之影響 24
表4-3 不同氮源(10 g/L)對菌體生長與麴酸生產之影響 24
表4-4 不同氮源(15 g/L)對菌體生長與麴酸生產之影響 25
表4-5 不同氮源(20 g/L)對菌體生長與麴酸生產之影響 25
表4-6 不同碳源對麴酸生產之影響(氮源為YE 2.5 g/L) 28
表4-7 不同碳源對麴酸生產之影響(氮源為RB 15 g/L) 28
表4-8 發酵槽與搖瓶中麴酸生產參數的比較 30
表4-9 重複批次發酵與批次發酵productivity的比較 40
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