|本期目录/Table of Contents|

[1]王翔,穆晓清,徐岩,等.葡萄酒酵母不对称还原苯甲酰甲酸合成(R)-扁桃酸[J].生物加工过程,2009,7(05):34-38.
 WANG Xiang,MU Xiao-qing,XU Yan,et al.Asymmetric reduction of benzoylformic acid into (R)-mendelic acid by whole cell Saccharomyces ellipsoideus catalysis[J].Chinese Journal of Bioprocess Engineering,2009,7(05):34-38.
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
7
期数:
2009年05期
页码:
34-38
栏目:
出版日期:
2009-09-30

文章信息/Info

Title:
Asymmetric reduction of benzoylformic acid into (R)-mendelic acid by whole cell Saccharomyces ellipsoideus catalysis
文章编号:
1672-3678(2009)05-0034-05
作者:
王翔穆晓清徐岩郭金玲
江南大学 生物工程学院 工业生物技术教育部重点实验室,无锡214122
Author(s):
WANG XiangMU Xiao-qingXU YanGUO Jin-ling
Key Laboratory of Industrial Biotechnology of the Ministry of Education,School of Biotechnology, Jiangnan University,Wuxi 214122,China
关键词:
不对称还原苯甲酰甲酸(R)-扁桃酸' target="_blank" rel="external">">R)-扁桃酸葡萄酒酵母
分类号:
TQ031.6
文献标志码:
A
摘要:
研究了葡萄酒酵母不对称还原制备(R)-扁桃酸的转化,并将其放大至反应罐进行小试研究。通过转化条件的优化,在密闭条件下,当底物质量浓度为10 g/L时,苯甲酰甲酸的产率达到72%,扁桃酸的对应过量值(e.e.)值达到99%以上。实验发现,该微生物具有很好的催化稳定性,全细胞经过10批次反应,产率无明显降低,产物对映体过量值均高于98%。转化反应放大至7 L反应罐体系后,S. ellipsoideus仍然具有良好的催化性能,产率提高到81%,e.e.值保持在99%。

参考文献/References:

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[7]Xiao M T,Huang Y Y,Meng C,et al.Kinetics of asymmetric reduction of phenylglyoxylic acid to R-(-)- mandelic acid by Saccharomyces cerevisiae FD11b[J].Chinese Journal of Chemical Engineering,2006,16(1):73-80.
[8]Mateo C,Palomo J M,Fernandez-Lorente G,et al.Improvement of enzyme activity,stability and selectivity via immobilization techniques[J].Enzyme Microbiol Biotechnol,2007,40(6):1451-1463.
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备注/Memo

备注/Memo:
收稿日期:2009-01-05
基金项目:江苏省高技术(工业)资助项目(BG2007008); 教育部长江学者创新团队资助项目(IRT0532)
作者简介:王翔(1982—),男,安徽芜湖人,硕士研究生,研究方向:生物催化;徐岩(联系人),教授,E-mail:yxu@jiangnan.edu.cn
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