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Fermentation Condition of Producing Konjac Glucomannanase

Author: ChenSiYang
Tutor: WuYongYao
School: Hunan Agricultural University
Course: Biological Engineering and Biotechnology
Keywords: konjac glucomannan enzyme functional oligosaccharide fermentation inorganic nitrogen scale up pilot test
CLC: TQ925
Type: Master's thesis
Year: 2012
Downloads: 50
Quote: 0
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Abstract


Konjac oligosaccharide is a kind of functional oligosaccharide.We know that functional oligosaccharide could promote the growth of bifidobacteria. prevent tooth decay, lower blood pressure, lower blood fat, scavenging free radicals and so many important physiological function for our body. So Konjac oligosaccharide has been paid attention by people day by day. The development of Konjac oligosaccharide is still not enough because there had not discovered the specific enzyme for Konjac’ oligosaccharide nowadays. In my experiment, Use a strains producing high activity Konjac glucomannanase to research the optimum craft of industrial fermentation process. And explore the controllable degradation of Konjac Glucomannan with researching of the enzymatic properties of Konjac glucomannanase. The main results are:1、With the screening of Inorganic nitrogen source,we use1%(NH4)2SO4,1%Konjac powder,0.5%NaCl,0.2%K2HPO4to replace the original medium:0.3%beef extract,1%peptone,1%Konjac powder,0.5%NaCl,0.2%K2HPO4.And get the better fermentation,so reduce the cost of industrial fermentation.2、After the optimization of fermentation conditions on50L fermenter,We know the best fermentation condition is pH8.0,6%of the inoculum concentration,0.8m3/h of aeration rate, stirring velocity100rpm.And improve the enzyme activity to2574U/ml.Complete the pH of the fermentation regulation. Determine the Enzyme production dynamics of this strains is Synchronization and molding.3、With the optimization of fermentation conditions on500L fermenter, Determine the best fermentation condition is200rpm stirring velocity and0.06Mpa pressure.4、With the researching of the enzymatic properties of Konjac glucomannanase, The results showed that the effects of various factors in the following descending order:reaction medium> time>pH> temperature

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CLC: > Industrial Technology > Chemical Industry > Other chemical industries > Fermentation industry > Enzyme preparation ( enzyme )
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