Food and Fermentation Industries >

2012 , Vol. 38 >Issue 01: 92 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.01.023

Food and Fermentation Industries

Study on Production of D-Ribose Single-stage Continuous Fermentation

  • Zhang Sheng-ke ,
  • Yan Shi-liang ,
  • Huang Hui-ying ,
  • Shi Xiao-li ,
  • Li Lin ,
  • Zhu Teng-yue ,
  • Cui Feng-xia
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Online published: 2012-01-25

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Abstract

Starting time of D-ribose single-stage continuous fermentation was detected.The effects of dilution rates and influent glucose concentration on single-stage continuous fermentation were also investigated.The results indicated that optimal productivity reached more than 4.0 g/L/h under the conditions of starting time 24h,dilution rates 0.06 h-1 and influent glucose concentration 200 g/L.The steady stage was obtained effects 48h of continuous fermentation,and various parameters held stable for 160 h.

Key words： D-Ribose; continuous fermentation; Bacillus subtilis

Cite this article

Zhang Sheng-ke , Yan Shi-liang , Huang Hui-ying , Shi Xiao-li , Li Lin , Zhu Teng-yue , Cui Feng-xia . Study on Production of D-Ribose Single-stage Continuous Fermentation[J]. Food and Fermentation Industries, 2012 , 38(01) : 92 -95 . DOI: 10.13995/j.cnki.11-1802/ts.2012.01.023

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