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微生物发酵产阿魏酸酯酶及释放阿魏酸研究概述
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  • 英文篇名:Summary on the Conditions of Ferulic Acid Esterase and Ferulic Acid Production by Microorganism Fermentation
  • 作者:孙晓明 ; 辛嘉英 ; 王艳 ; 吴永存 ; 王宁 ; 陈书明
  • 英文作者:SUN Xiao-ming;XIN Jia-ying;WANG Yan;WU Yong-cun;WANG Ning;CHEN Shu-ming;Food Science and Engineering Key Laboratory of Provincial Universities,Harbin University of Commerce;College of Animal Science and Technology,Shanxi Agricultural University;
  • 关键词:阿魏酸酯酶 ; 阿魏酸 ; 培养条件 ; 发酵优化 ; 分子克隆
  • 英文关键词:ferulic acid esterase;;ferulic acid;;culture conditions;;fermentation optimization;;molecular cloning
  • 中文刊名:SPYK
  • 英文刊名:Food Research and Development
  • 机构:哈尔滨商业大学省高校食品科学与工程重点实验室;山西农业大学动物科技学院;
  • 出版日期:2019-01-21
  • 出版单位:食品研究与开发
  • 年:2019
  • 期:v.40;No.350
  • 基金:山西省优秀人才科技创新项目(201705D211029);; 山西省重点研发计划(指南)项目(201603D221027-3);; 哈尔滨商业大学研究团队支持项目(2016TD006)
  • 语种:中文;
  • 页:SPYK201901036
  • 页数:6
  • CN:01
  • ISSN:12-1231/TS
  • 分类号:210-215
摘要
对微生物发酵法产阿魏酸酯酶以及释放阿魏酸的国内外研究进展进行综述,重点介绍阿魏酸酯酶的微生物来源、理化性质及阿魏酸酯酶分子克隆专利,同时对释放阿魏酸的生产工艺及影响因素进行简单总结,为探讨新产品的生产工艺提供参考信息。
        The review provided an overview of domestic and foreign research progress on the production of ferulic acid esterase,ferulic acid by different microorganisms ferment. And microbial source of ferulic acid esterase,physical and chemical properties,as well as molecular cloning patent were introduced emphatically,at the same time,the production process and influencing factors of the release of ferulic acid were summarized.These were beneficial and helpful to improve the utilization effect of ferulic acid and innovate technology progress.
引文
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