corn steep liquor
2.A Plackett-Burman design was used to evaluate the influence factors related to coenzyme Q_(10) fermentation with AGR 0610,which was mutant of Agrobacterium tumefaciens 1.1416.Molasses,bean peptone,corn-steep liquor and DL-methione with great influence on coenzyme Q_(10) fermentation were chosen.
3.ResultsThe optimized nutrient medium composition is 20% corn steep liquor 300 ml/L,beef extract 55 g/L,and glutamic sodium 5 g/L,and initial pH 7.2.The seed culture was inoculated into flasks in a 2% ratio,incubated at 200 r/min,30℃ for 7 h and induced the target protein expression at 42℃ for 6 h.
4.The suitable medium for the enzyme production was composed of 7% Jerusalem artichoke extracted juice,2% urea and 3% corn steep liquor. The optimal cultivation temperature and initial pH for the enzyme production were 30 ℃ and 5-6 respectively. Under these conditions,a maximum inulinase activity of 1 403 u/ml was obtained after 24 hours of growth in shake cultures.
