Shih Ing-Lung, Yu Yun-Ti
Department of Environmental Engineering, Da-Yeh University, Chang-Hwa, Taiwan.
Biotechnol Lett. 2005 Jan;27(2):103-6. doi: 10.1007/s10529-004-6936-z.
Bacillus subtilis(natto) Takahashi, used to prepare the fermented soybean product natto, was grown in a basal medium containing 5% (w/w) sucrose and 1.5% (w/w) L-glutamate and produced 58% (w/w) poly(gamma-glutamic acid) and 42% (w/w) levan simultaneously. After 21 h, 40-50 mg levan ml-1 had been produced in medium containing 20% (w/w) sucrose but without L-glutamate. In medium containing L-glutamic acid but without sucrose, mainly poly(gamma-glutamic acid) was produced.
用于制备发酵豆制品纳豆的枯草芽孢杆菌（纳豆）高桥菌株，在含有5%（w/w）蔗糖和1.5%（w/w）L-谷氨酸的基础培养基中生长，同时产生了58%（w/w）的聚（γ-谷氨酸）和42%（w/w）的果聚糖。21小时后，在含有20%（w/w）蔗糖但不含L-谷氨酸的培养基中产生了40 - 50毫克果聚糖/毫升。在含有L-谷氨酸但不含蔗糖的培养基中，主要产生聚（γ-谷氨酸）。
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